Paneer Tikka Masala

Ingredients

• Cilantro (for garnish)
• Kasuri methi (dried fenugreek leaves) (1 teaspoon)
• Fresh cream (1/4 cup)
• Cashew nuts (10, soaked in water)
• Tomato (2, pureed)
• Onion (1, finely chopped)
• Oil (2 tablespoons)
• Salt (to taste)
• Garam masala (1/2 teaspoon)
• Red chili powder (1/2 teaspoon)
• Turmeric powder (1/2 teaspoon)
• Ginger (garlic paste - 1 tablespoon)
• Yogurt (1/2 cup)
• Paneer (250 grams, cubed)

Instructions

1. In a bowl, mix yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, and salt to make the marinade.
2. Add the paneer cubes to the marinade and let it marinate for 20 minutes.
3. Heat oil in a pan and add the marinated paneer cubes. Cook until the paneer is golden brown on all sides. Remove from the pan and set aside.
4. In the same pan, add chopped onions and sauté until they turn golden brown.
5. Add the tomato puree and cook until the oil separates from the masala.
6. In a blender, blend the soaked cashew nuts with a little water to make a smooth paste.
7. Add the cashew paste to the pan and mix well.
8. Add the cooked paneer cubes to the gravy and simmer for 5 minutes.
9. Add fresh cream and kasuri methi. Mix well and cook for another 2 minutes.
10. Garnish with cilantro and serve hot with naan or rice.