Paneer Tikka Masala

Ingredients (20)

• pond of paneer0.5
• salt0.5 tsp
• red chili powder0.25 tsp
• ginger or ginger juice1 tbsp
• coriander powder0.5 tsp
• yogurt1 tbsp
• oil1 tbsp
• size tomatoes3
• green pepper adjust to your taste1
• oil1 tbsp
• cumin seeds0.5 tsp
• pinch of asafetida
• bay leaves2
• coriander powder1 tbsp
• paprika0.5 tsp
• turmeric0.25 tsp
• sugar0.5 tsp
• corn starch1 tsp
• cilantro2 tbsp
• garam masala0.25 tsp

Method

1. 1

   Slice the paneer in about 1/8 inch thick and about in one inch squares.

2. 2

   Mix ginger, salt, pepper, coriander, and yogurt with sliced paneer in a bowl, cover it and let the mixture marinate for at least an hour. It is better to have the paneer marinate in a refrigerator.

3. 3

   Dissolve the corn starch in 2 tablespoons of water and keep aside.Corn starch is used to give thickness to gravy.

4. 4

   Heat 1 tablespoon of oil in flat frying pan on medium heat, making sure to oil the entire surface of the pan.

5. 5

   Next put the marinated paneer in frying pan and gently stir-fry for about 3 to 4 minutes until paneer becomes light brown.

6. 6

   Add cumin seeds and asafetida after seeds crack add bay leaves and stir for a few seconds.

7. 7

   Add the tomato puree, coriander powder, turmeric, red chili powder, sugar, and cook for about 4 minutes on medium heat.

8. 8

   Add the corn starch mix stir for few minutes till the sauce thickens.

9. 9

   Add the stir-fry paneer in the tomato gravy and let it cook for 3 to 4 minutes on low medium heat.

10. 10

    Turn off the heat and add cilantro and garam masala stir slowly and cover the pan for few minutes.

11. 11

    Serve hot with your choice of Indian bread or over the rice.