I wanted to recreate it at home one day for lunch but I had not marinated the ingredients ahead in time.So did a twist there and made this well recommended Paneer Tikka Masala from Vahrevah.The recipe is very simple to put together and works well even if you are in a hurry.I had prepared Jeera Rice and Raita and this made for a Jhakaas combo.
Paneer Tikka Masala
For the marinade-
Paneer - 200gms,cut into cubes
Capsicum - 1,chopped
Onion - 1,chopped
Tomato - 1,chopped
Thick curd - 1/2 cup
Red chilly powder - 2 tsp
Kasoori methi - 1 tsp,crushed
Salt to taste
Lime juice - 1 tsp
Oil - 1/2 tsp
For the gravy
Oil - 1 tsp
Cumin seeds/Jeera - 1/2 tsp
Onion - 1 big,chopped
Ginger garlic paste - 1 tsp
All purpose flour/maida - 1 tsp
Tomato puree - 3/4 cup(puree 2 medium tomatoes to get this amount)
Coriander powder - 1 tsp
Cumin powder - 1/2 tsp
Red chilly powder - 1/2 tsp
Garam masala - 1 tsp
Water - 1 cup
Coriander leaves - 1/2 cup,chopped
Mix together the ingredients for the marinade,starting with curd,chilly powder,kasoori methi,salt,lime juice and oil.
Tip in the cut vegetables and mix well,keep this aside to marinate for 15 minutes or so till you prepare the gravy for the curry.
In a kadai add oil and crackle cumin seeds.Tip in the chopped onions and saute till they start turning golden.Add a pinch of turmeric and ginger garlic paste.
Add maida and keep stirring.Cook it for 3-5 minutes till the raw smell of maida and ginger garlic paste disappears.
Simultaneously,in a flat tawa add a tsp of oil and saute the marinated vegetables till they get cooked and browned evenly on both sides.
Add tomato puree to the sauteed onions and mix well.Mix in coriander powder,cumin powder,garam masala and saute till you see oil floating on top.Add water and let the whole thing come to a boil.Simmer for a while,about 5 minutes.
Add the roasted vegetables and paneer to the boiling gravy and mix well.Check seasoning.Cook for 5-7 minutes and garnish with freshly chopped coriander leaves.