Paneer Tikka Masala

Method

1. 1

   Mix the mustard oil and red chilli powder together first to enhance the colour. Add all the other ingredients for the marination. Add the paneer and the vegetables and mix gently.

   Mustard OilRed Chilli PowderCurdGinger Garlic PasteLemon JuiceSaltTurmeric PowderGaram Masala PowderCumin PowderChaat Masala PowderKashmiri Red Chilli PowderKasuri MethiBesan FlourBesan FlourPaneerGreen CapsicumOnionTomato

2. 2

   Place the hot charcoal (in a metal bowl) in the bowl of paneer. Add oil, cover and let it sit for 5 minutes.

   CharcoalSunflower Oil

3. 3

   Arrange the paneer on wooden skewers, alternating with onion, capsicum and tomato.

4. 4

   Cook the paneer skewers by searing them directly over the flame, until they are slightly charred on all sides. Brush with melted butter and set aside.

   Butter

5. 5

   In a pan, heat oil and add the onion. Saute until the onion turns golden brown.

   Sunflower OilOnion

6. 6

   Add ginger garlic paste, turmeric powder, red chilli powder, cumin powder and coriander powder, and saute.

   Ginger Garlic PasteTurmeric PowderCoriander PowderCumin PowderRed Chilli Powder

7. 7

   Add tomato puree, salt and sugar. Cook until the oil floats on top (5 to 7 minutes) and the mixture has thickened slightly. The raw taste of the tomato should have disappeared by this stage.

   Tomato PureeSaltSugar

8. 8

   Add water and bring it to a simmer. Add in cream, garam masala powder and kasuri methi. Mix well and bring it to a simmer.

   WaterFresh CreamGaram Masala Powder

9. 9

   Finish with coriander leaves and cold butter to give the gravy a velvety finish. Serve along with the paneer tikka. You could also mix the paneer and gravy together while adding the cream.

   Coriander LeavesButter