Ingredients Serves: 4 1 tablespoon oil 1 medium onion (chopped) 1 teaspoon tomato paste 250 grams paneer 1 teaspoon dhaniya

powder 1 teaspoon garam masala powder 1/2 teaspoon dried pudina leaves (crushed) 1 teaspoon red chilli powder salt to taste 1/4 cup cream Preparation method Prep: 15 mins | Cook: 15 mins 1. Heat oil in a pan and saut chopped onion till it turn pink in color. 2. Add tomato paste in it and mix it well. Add paneer pieces to it. Add all the dry masalas in it. Cook it for10-15 minutes. 3. Just before serving heat in a pan and add cream to it. Serve with chapaati or naan. a very good recipe of paneer pasanda. a must try!!! Paneer Tikka masala is my constant order in restaurants after PB masalaI found t his recipe in vahrevah and quickly tried it. It tastes almost close to the resta urant type gravy.I was totally surprised when I heard him saying that this is th e top veg paneer side dish in most of the restaurants. I have recently tried paneer tikkas in oven and thoroughlly enjoyed it.I felt th e smoky flavour is the best in these tikkas which will be missing in stove top m ethod. But for paneer tikka masala stove top method works good. For the individu al tikkas grilling option is better than the stove top so check out for my 'pane er tikka in oven' post. Paneer Tikka Masala Recipe Recipe Reference : Vahrevah Serves 2 Ingredients: For the Paneer Tikka marination: Paneer - 15 cubes Hung Curd - 3 tbsp Ginger Garlic paste - 1/2 tsp Chilli powder - 1 tsp Tandoori masala powder - 1/2 tsp Garam masala powder - 1 tsp Dried kasturi methi leaves - 1/2 tsp Lemon juice - 1/2 tsp Salt - to taste For just the tikka : Include the above ingredients with the below list: Capsicum - 1/2 cubed Onion - 1/2 cubed Tomato - 1/2 cubed For the Tikka Masala: Tomato puree - taken from 3 tomatoes (comes to 1 cup) Fresh Cream - 1/4 cup Onion- 1 Jeera - 1/2 tsp

Ginger Garlic paste - 1/2 tsp Chilli powder - 1 tsp Garam masala powder - 1 tsp Coriander powder - 1 tsp Dried kasturi methi leaves - 1 tsp Coriander leaves - 1 tbsp chopped Oil - 1 tbsp 1.If you dont have thick yogurt then hang 1/4 cup curd in a muslin cloth and kee p aside for 30mins, Your hung curd is ready. This makes about 2-3 tbsp of hung c urd which is required for this recipe. Mix all the ingredients listed under 'For the paneer tikka marination' so the pa neer is coated well with the hung curd spice mixture. Marinate it for an hr. The n toast the marinated paneer. 2.Toast it until golden brown, drain in tissue and set aside. Heat oil add jeera allow it to crackle. Add ginger garlic paste and onion, saute till slightly bro wned. 3.Then add the tomato puree, add chilli, garam masala, coriander powders and req uired salt and mix well. Sprinkle little water and bring to a boil. 4.Once the raw smell of tomato leaves and the gravy becomes thick add fresh crea m, then toasted paneer 5.Add little water if its too thick, simmer it for mins until oil seperates. The n add dried kasoori methi and coriander leaves, give a quick stir and switch off . Enjoy hot with phulkas / naan or rotis! My Notes: You can even toast the marinated paneer when the gravy is about to complete may be you can start roasting them in parallel when the tomato puree gets cooked. Make sure oil seperates and raw smell of tomatoes leaves before adding the cream . For a low fat version add 1/4 cup milk and a tbsp of cream.