Paneer Tikka Masala Curry
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.