Paneer Tikka Masala

Paneer Tikka Masala in Marathi

Serves: 2 to 3 persons
yield: 1 medium plate
Time: 40 minutes


Ingredients:
Onion Paste
2 medium Onion
2 tsp Oil
Cashew paste
1/2 cup Cashew nuts
1/4 cup Magaj Seeds (Watermelon seeds)
Tomato Puree
3 red and juicy Tomatoes
Other Ingredients
1 tsp Coriander powder
1 tsp Cumin Powder
2 pinches Kasoori Methi
1 tsp Red chili powder
Salt to taste
1 tbsp Butter
1 tbsp Ginger-garlic paste
Click here for the Recipe of Paneer Tikka

Method:
First, prepare all the pastes.
Onion Paste
Cut one onion into cubes and grind to a fine paste.
Thinly slice (Lengthwise) the remaining onion. Heat oil in a pan and roast the sliced onion over medium high heat until nice brown in color. Grind it in a grinder by adding 1/4 cup of water.
Cashew paste
Add cashew nuts, Magaj seeds and 1/4 cup water in a grinder. Grind them together until you get nice smooth paste.
Tomato Puree
Blanch tomatoes and remove the skin. Then put the tomatoes into grinder and puree.

Recipe of gravy
1) Heat 1 tbsp butter into a pan. Add ginger garlic paste and saute. Then add paste of raw onion and saute over high heat until color changes to brown.
2) Add tomato puree and cook over medium heat until raw smell of tomato disappears. Then add paste of sauteed onions and 2-3 tbsp of cashew paste. Mix nicely and cook for 3 to 4 minutes.
3) Then add coriander powder, cumin powder, kasoori methi, red chili powder and salt to taste. Make a thick gravy.
Once gravy is ready. Pour it over Paneer and vegetable Tikka. Serve hot with any Indian bread.

Tips:
1) If you want to give restaurant style red color to gravy, add a small pinch of edible red color to gravy while cooking.
2) Do not add entire cashew paste in the gravy. First, add 2 to 3 tbsp, cook for a while, taste the gravy and then only add the cashew paste if needed. Cashew has a sweet taste which may affect the flavor of gravy.