Paneer Tikka Masala

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Ingredients 

• 500 grams paneer, cut into cubes
• 2 medium green capsicums
• 4 tablespoons oil
• 1 tablespoon butter

Marinade

• 1 cup yogurt, drained
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 2 teaspoons Kashmiri red chilli powder
• 1 teaspoon garam masala powder
• 2 tablespoons lemon juice
• Salt to taste
• 2 tablespoons mustard oil

Onion tomato masala

• 2-3 tablespoons oil
• 1 teaspoon cumin seeds
• 4 medium onions
• 7-8 garlic cloves ,chopped
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 3 large tomatoes, chopped
• Salt to taste
• 1/4 cup tomato puree
• 1 1/2 tablespoons red chilli powder
• 1/4 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 tablespoon chopped fresh coriander leaves
• Crushed kasoori methi to sprinkle 
• 1 teaspoon garam masala powder
• 1/4 cup cream

Method

1. To make the tikkas combine all the ingredients for the marinade and whisk well.
2. Dip paneer cubes in the marinade and set aside to marinate for half an hour, preferably in the refrigerator.
3. Thread the marinated paneer cubes onto skewers. Heat oil on a tawa and place the skewers on it.
4. Cook turning the skewers a few times, so that the paneer browns evenly on all sides. Take the paneer cubes off the skewers, place on a plate and set aside.
5. For the onion-tomato masala, heat the oil in a pan. Add cumin seeds and when they begin to change colour, add onions and sauté till well browned.
6. Add garlic and sauté till lightly browned. Add ginger paste and garlic paste and continue to sauté for another minute.
7. Add tomatoes and salt and cook, covered over low heat till the tomatoes are soft and pulpy.
8. Add tomato purée, red chilli powder, turmeric powder, coriander powder, cumin powder and half a cup of water and cook, covered, over medium heat for three to four minutes, or till the oil separates.
9. Stir in the coriander leaves, kasoori methi, garam masala powder and cream. Cook for another two minutes.
10. Add paneer tikka and capsicum, stir gently and serve with a dollop of butter on top.

Nutrition Info