Paneer Tikka Makhani Masala

Servings (4-6)

Ingredients

Paneer Tikka

Cottage Cheese (Paneer) - 500gms

Capsicum Diced 1 Cup

Onion Diced 1 Cup

Tomato Diced 1 Cup (Deseeded)

Think Curd (preferably hung curd min 2 hrs) 1 Cup

Tikka Masala (If not available use Garam Masala)

Red Chilli Powder  1Tsp

Kasuri methi 2Tsp crushed

Oil or Butter 1/2 cup

Salt to taste (Tikka masala ususally have salt)

Gravy

3 Medium Size Onion sliced or finely chopped

3 Tomatoes pureed + 3/4 pack of Kissan puree

1 inch ginger chopped

8-10 garlic cloves chopped

1 inch cinnamon

4 green cardamom

1 bay leaf

1 black cardamom

1 mace

4 cloves

2 tsp corriender powder

1 tsp red chilli powder (Kashmiri non spicy)

1 tsp turmeric powder

2 tsp garam masala

1 tsp sugar (optional)

1 cup fresh cream whisked

2 tbsp butter

1/2 cup whisked curd

2tbsp oil

1 tsp ghee

fresh corriender

Kasuri methi roasted on tawa 2 tsp

Preparation

For Tikka

Mix all the ingredients and coat well on cottage cheese and other vegitables keep aside for 2-3 hours.

Place the Cottage Cheese and vegitables in skewers and roast on all side (gas tandoor, air fryer, electric tandoor or barbeque) 

Keep aside once done.

For Gravy

Take half the oil and butter in a heavy bottom pan and add all the whole spices once it start to crackle add onion and cook it till golden brown properly (not half brown half white) ususally takes 15-20 mins on low flame.

While cooking onion on half done add garlic and ginger and keep stirring.

once the onion are golden brown take it out of pan and let it cool down, then blend it to fine paste (add soaked cashew as well if you want more richness to gravy optional). 

Put the onion paste back to the pan in remaning oil and start cooking on low flame, once some oil starts separating add fresh tomato puree and cook for 5 mins on medium flame.

Now add all the powdered spices (turmeric, garam masala, red chilli, corriender powder...) cook for another 1 min than add kissan tomato puree and cook for another 4-5 mins until oil starts separating, keep flame low and add 1/2 cup whisked curd and keep stirring while adding so that it will not leave water.

once it is mixed well cook for another 4-5 mins on low flame. Now turn off the flame and add fresh cream and keep stirring to make it mix thoroughly.

Now add the paneer tikka made as step one into the gravy and add the roased crushed kasuri methi to the dish and add fresh corriender and some ginger juliens.

To add smoky flavour if not using charcoal grill for paneer tikka

Put a piece of coal on gas flame until it is red hot. Take a piece of foil and make it as a cup. Put the burning coal in foil and place it in center of the utencil you are using and put some ghee on it and cover the lid for couple of mins.

now enjoy.