Paneer tikka masala

                                                                                                          PANEER TIKKA MASALA

INGREDIENTS

• Prepared Paneer tikka – 200 gms
• Onion chopped – 1
• Tomato – 2
• Green chilli chopped – 1
• Red chilli pwdr – 1 ½ tsp or as per taste
• Cumin pwdr – ¼  tsp
• Turmeric – ¼ tsp
• Coriander pwdr – 2 tsp
• Garam masala – 1 tsp
• Ginger garlic paste – 1 tbsp
• Sugar – ½ tsp [ optional ]
• Kasoori methi leaves or  pwdr – ½  tsp
• Oil + butter – 2 or 3 tbsp
• Tomato ketchup – 1 tbsp
• Cashew paste – 2 tbsp
• Curd – 2 tbsp [ fresh – not sour ]
• Salt as per taste
• Fresh cream – 2 tbsp
• Finely chopped coriander leaves for garnish

PREPARATION

1. Make puree of the onion + tomato + ginger garlic paste .
2. Soak cashew in hot water for sometime .Blend it into a fine paste by adding curd + little water .
3. Prepare paneer tikka following my perfect tikka recipe – Paneer tikka recipe

METHOD

Heat oil + butter .

Add the onion + tomato + ginger garlic puree + salt , fry till raw smell leaves and oil separates.

Add chilli pwdr + turmeric + coriander pwdr + garam masala + and fry till raw smell leaves.

Add tomato ketchup + sugar and mix well.

Add 1 cup of water + cashew paste and cook for 2- 3 mins .[water to be added as per the consistency you want , the gravy has to be  thick  ]

Add the paneer tikka and mix well.

Add fresh cream +  kasoori methi and mix well.

Simmer for a minute and off the flame.

Serve as side dish for chapatti , naan ,khulcha  or rice or parotta

NOTES

1. Add the capsicum + onion + tomato pieces also as shown in the video , they taste yum . Adding fried onion cubes and capsicum also enhances the flavour and gives a restaurant look .
2. Adding ketchup + sugar + kasoori methi + cashew paste gives the restaurant taste.
3. The same recipe goes for mushroom and chicken .
4. You can also add whole fried cashew nuts for garnish .
5. Also you can add a pinch of tandoori colour.I did not add , I got a rich colour because of Kashmiri chilli pwdr .

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