My Diwali special- Paneer Tikka Masala

Paneer Tikka Masala

Main Course
Indian Veg

Serving: 2 portions

Ingredients:
500 grams paneer cut into medium sized pieces 

1 medium sized onion cut into 4 halves and then separated into individual layers (peel) from each half
1 tomato cut into 4 halves

1 medium sized onion,finely chopped, fried and pureed into a fine paste
1/2 a cup fresh tomato puree (boiled, peeled and pureed)
1 tablespoon curd
1 tablespoon ginger-garlic paste
1 teaspoon red chilli powder
1 teaspoon turmeric powder
1 tablespoon coriander powder
1 tablespoon garam masala powder

2 pinches of kasuri methi leaves
Finely chopped fresh coriander
1 teaspoon mustard seeds

1 teaspoon jeera

1 pinch hing (asafoetida)

2 teaspoons fresh cream
Oil to fry
Salt to taste

Method
Take a frying pan and add oil enough to fry the paneer cubes, cut tomato and onion pieces till all turn golden brown/get little char on the surface. Remove from heat and keep aside. 

Take a cooking pan. Add oil to the pan. Add the asafoetida, onion paste ginger-garlic paste and fry till nice aroma is released. Add the tomato puree and curd and mix well. 

Now add turmeric, red chilli, coriander and garam masala powder, salt and mix well.

Add the crushed kasuri methi leaves and mix well. Add the fresh cream.

Add the fried paneer, tomato and onion pieces to the gravy and let it simmer.

Add finely chopped fresh coriander leaves and mix well.

Serve hot with paranthas or tandoori roti. 

Tip: To maintain the crispiness and shape of paneer so that it doesnt get converted into paneer bhurjee ;-), as it tends to get soggy sitting in the gravy, do the following. Immerse the fried paneer cubes immediately out of the frying pan in to a bowl of ice cubes/ice water and let it rest for sometime. Then use it in the gravy.This helps paneer maintain its crispiness and shape.