Paneer tikka masala

For Paneer tikka

• 2 tbsp curd, whisked
• 250 gm paneer, cubed
• 2 medium capsicums, quartered into cubes
• 1/2 cup onion cubes
• 1 1/2 tsp coriander powder
• 1/4 tsp haldi
• 1/2 tsp garam masala
• 1 tsp ged chilli powder
• 1/2 tsp zeera powder

For gravy

• 4 tbsp fried onions
•  4-5 medium tomatoes, pureed
• 1/4 cup fresh cream
• 4 cloves of garlic, chopped
• 2" piece of Ginger
• 1 tsp garam masala
• 1 tsp red chilli powder
• 1 1/2 tsp dhania powder
• 1/2 tsp zeera powder
• 1 tsp kasoori methi

Method

• Take yogurt in a mixing bowl.
• To that add chilli powder, garam masala, turmeric powder, coriander powder, cumin powder and salt to taste.
• And mix very well.
• Add paneer cubes, capsicum, onion and mix very well.
• Cover and refrigerate for 1 hour.
• After 1 hour, separate the paneer from the capsicum and onions and put the paneer in a pressure cook, along with 3 tbsp water. Turn the flame on very low, preparing the gravy in the meantime. Cook for half an hour, or till the cooker is extremely hot. Switch the flame off and don't open the cooker. Wait for it to cool down.

For gravy

• Heat pan on medium heat. Add a tsp of oil, coriander powder, garam masala, cumin powder.
• Add the pureed tomato, and the left over curd batter from the tikka and let cook.
• Add the fried onions and mix. Turn the heat to low and cook for 10 minutes, or till the fried onions blend into the gravy.
• Add red chilli powder, mix and cook until oil separates from masala.
• Then add water, mix well. Cover and cook for another 5 minutes.
• Once it looks like a gravy and is thick, add kasoori methi and salt to taste.
• Add cream, mix, and switch off the flame.

Once the cooker has released its pressure, open it and fry the paneer pieces, one by one, over flame from the stove, 20 seconds each. turning it. Once the pieces are golden, toss them into the gravy. Repeat with the capsicum and onion till they have a charred appearance, making sure you don't cook them too much. 

• When all are similarly goldened over the flame, mix in with the gravy and add 2 tbsp oil from the oil you fried onions in.

Serve hot with flavored rice or sheermal.