Ingredients

• Oil – 1 1/2 tsp
• Onion – 1 small, chopped roughly
• Tomatoes – 3 medium, chopped roughly
• Ginger – 1/2 tsp, chopped
• Garlic – 1 pod, chopped
• Cumin seeds – 1 tsp
• Coriander Powder – 1 tbsp
• Red chili powder – 1/4 to 1/2 tsp
• Garam Masala – 1/2 tsp
• Kasuri Methi – 1/2 tsp
• Salt to taste
• Honey
• Milk Powder – 2 tsp.  You may use heavy cream instead, but towards the end.  Vegan followers can use 2 tsp of cashew or almond meal/paste.

Method

1. Heat oil in the pan.  Add cumin seeds and reduce the flame.  Once the seeds crackle, add ginger and garlic and saute for a few seconds on low flame.  Now add onions.  Saute the onions on medium flame till they are reddish golden.
2. Add chopped tomatoes, coriander powder, red chili powder and salt.  Stir well.  Cover and cook on medium flame for about 8-10 minutes till onions and tomatoes are married well and become one.
3. Switch off the flame and let the curry paste cool down to room temperature.  Once cooled, transfer the paste to a blender with 1 cup of water.  Puree till smooth.
4. Transfer the puree back to the pan.  Add Kasuri methi, garam masala, honey and milk powder to the curry.  If the curry is still very thick, add 1/2 cup water.  It thickens while cooking anyway.
5. Bring the curry to a boil.  Lower the heat and let it simmer for another 5-7 minutes.  Adjust salt, honey and garam masala if required.
6. Your curry is ready.  Pan grill /fry the paneer on medium low flame for 8 to 10 minutes while tossing ocassionally for even browning and cooking. Add the pan grilled paneer tikka and stir well.  Cook for another 2-3 minutes.

A lip-smacking, delicious curry ready to be devoured with rice, naan, roti or paratha.