Paneer tikka masala in gravy
For marinade
1/3 Cup hung curd
1 tsp. Ginger- garlic paste
1tsp. Garam masala
1 tsp. coriander powder
1/8 tsp. turmeric powder or 1/2 tsp. tandoori masala or 1/2 tsp. paprika powder
½ tsp. chaat masala (optional)
Salt to taste
For tikkas
200 gm. Paneer
1 medium size capsicum
1 medium size onion
For bay leaf stock
1 Bay leaf
1 clove
1 ½ cup water
For gravy
2 tbsp. oil
½ tsp. cumin seed
1 medium size onion
1 tsp. ginger garlic paste
2 medium size tomato
10 cashew nuts (soaked)
½ tsp. cumin powder
1 tsp. kasoori methi (dried fenugreek leaves)
½ tsp. garam masala
Salt to taste
How to make
Cut paneer, onion, capsicum into cube one-inch pieces keep in the big bowl.
Now mix all marination ingredient in a big bowl. Now add chopped paneer, onion, capsicum and coat all pieces well. make sure all pieces are coated well in marination. Cover and keep for 30 minutes.
Now take 1 ½ cup water in a pan add clove and bay leaf bring to boil cover and simmer for 5-minute remove from fire strain and keep aside.
For tomato paste
Heat 1 tbsp. oil in pan adds chopped onion cook till onion turn brown and take out cool it, in a blender add tomato, cashew nut grind till smooth paste.
To make tikkas
Heat oil in a non-stick heavy bottom pan on high heat arrange a layer of paneer and onion, capsicum cook till both side light brown. Take out on a plate.
( You can grill tikkas in grill for 20 minutes.)
Now in the same pan add 2 tbsp. Oil and heat when oil is hot add cumin seed sauté for a while add ginger-garlic paste and stir, tomato, onion paste, turmeric powder, cumin powder, salt, red chilli powder and cook till oil separates and add milk and cook another 3-4-minute paste start to change colour.
Now add bay leaf water and bring to boil simmer on low heat for 3-4 minutes reduce heat add tikkas mix carefully add kasoori methi remove from heat immediately.
Serve hot with roti, nan or cumin rice.
Note
For hung curd take 1 cup curd and tie in muslin cloth, take a strainer, place tied curd in it and keep a bowl under this, let the liquid drain. It’s always better to keep it in a refrigerator to keep it fresh. It can be used in many sweet and savoury dishes. The Hung curd is a great source of calcium.