Paneer Tikka Masala

Contains: dairy

• Bell pepper

  cubed

  60 g

• Coriander powder

  5 g

• Cream

  40 ml

• Curd

  60 g

• Dried fenugreek leaves

  2 g

• Garam masala

  3 g

• Ginger-garlic paste

  18 g

• Oil

  30 ml

• Onion

  chopped

  120 g

• Paneer

  cubed

  200 g

• Red chili powder

  5 g

• Salt

  to taste

• Tomato puree

  120 ml

• Turmeric powder

  2 g

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Method

1. 1Marinate paneer with yogurt, ginger-garlic paste, chilli powder and a little oil for 20 minutes.
2. 2Thread with onion and capsicum and grill or pan-char until edges blacken.
3. 3For the masala, saute chopped onion until golden.
4. 4Add ginger-garlic paste, then tomato puree and cook until oil separates.
5. 5Stir in turmeric, chilli and coriander powder with a splash of water.
6. 6Simmer into a thick, glossy gravy and season with salt.
7. 7Fold in the grilled paneer tikka and peppers.
8. 8Add cream and a pinch of garam masala, simmering 3 minutes.
9. 9Crush kasuri methi over and serve hot.