Paneer Tikka Masala Curry (Restaurant Style)

For Veggies

1. Dice the paneer, onion and bell pepper in square shaped cubes around 1 inch.

2. For this recipe use big pieces of onion and use the scrap and small pieces for gravy.

For Marinade

1. In a large mixing bowl take hung curd, red chili powder, turmeric powder, garam masala powder, black pepper powder, kasuri Methi and ajwain. and whisk it well till it smoothens.

2. Add 1 Tbsp. of oil and ginger garlic paste to the curd. Mix.

3. Add besan, lemon juice and salt, whisk everything well.

4. First add bell pepper and onion to the marinade and give it a mix.

5. Add paneer and give it a gentle mix until pieces are coated with marination very well.

6. Refrigerate the marinade mix for at least 30 minutes, if possible, for 2 hours to marinate well.

7. After 2 hours take out the mix from refrigerator and bring the marinated paneer and veggies at room temperature.

8. While marinade is in refrigerate, next work on onion and tomato paste.

For Tomato and Onion paste

1. • Brown onion paste:

   Slice onion lengthwise or in small pieces. Heat 2 Tbsp. oil in a pan, add onions and pan fry until golden brown. Switch off the flame and let onions cool down completely. Once cool grind it to make a smooth paste.

2. • Tomato-cashew puree:

   Soak cashews and bring a pot of water to a boil to blanch tomatoes. Give a slit on tomatoes as shown in pic and add tomatoes in boiling water until skin starts to peel around 1 minute.

3. Let tomatoes rest until cool enough to handle, and then remove peel and chop.

4. Grind tomatoes and cashews to make a puree.

For Tikka

1. After 30 minutes take out the marinated paneer mix from refrigerator and bring the marinated paneer and veggies at room temperature.

2. Add remaining 1 Tbsp. of oil in a wide pan/tawa, arrange a layer of paneer and veggies, fry till the marinade dries up and turn golden brown, flipping the pieces to all sides. Switch off the flame and keep tikkas on the side.

For Paneer Tikka Masala Curry

1. In a pan heat 2 Tbsp. of oil and add cumin, cardamom, cloves and cinnamon. Once cumin sizzle adds ginger-garlic paste. Sauté until raw smell goes away.

2. Next add in brown onion paste and dry spices: red chili powder, turmeric powder, garam masala, black pepper powder, mix and sauté for 1 minute.

3. Add tomato-cashew puree to gravy and season with salt. 

4. Sauté the gravy for 8-10 minutes.

5. Now add ¼ cup of water to the left-over marinade mix and add it to the gravy. Mix and sauté until gravy separates the oil.

6. Add kasuri methi crushing between your palms. Next add in paneer, onion and bell pepper tikka to the gravy. Mix well and cook for 8-10 minutes. Add water if required..

7. Lastly add cream and garnish with chopped coriander. Paneer tikka masala is ready to serve. Serve hot with Indian bread or steamed recipe.