Paneer tikka masala

Ingredients:

Gravy:

Onion-1/2 medium
Tomato-2 large
Oil-2 tsp
Salt-to taste
Turmeric-1/4 tsp
Red chilly powder-1 tsp
Garam masala-1/2 tsp
Cashew powder-2 tbsp
Kasuri methi-1 tsp
Water-1 cup or more if needed
Corriander-to garnish

Marinade:

Paneer-200 g
Onion-1/2 small
Capsicum-1 small
Thick Yogurt-1 cup
Ginger garlic paste-1 tbsp
Chilly powder-1 tsp
Turmeric powder-1/4 tsp
Garam masala-1 tsp
Corriander powder-1 tsp
Lemon juice-1 tbsp
Oil-1 tsp
Salt-to taste

Method:

1. Cut paneer into 1.5 inch pieces.
2. Cut onion and capsicum into 2 inch pieces.
3. Add yogurt to a big bowl and add everything listed under marinade except for veggies and paneer. Combine well.
4. Now add paneer and veggies. Mix well.
5. Let the mixture marinate for atleast 30 minutes at room temperature.
6. Heat 1 tsp of oil in a pan and add marinated paneer and veggies. Dont add extra yogurt sauce. Keep it for later.
7. Cook on a medium flame till paneer and veggies are nicely coated and brown on all sides. Keep them aside.
8. In a same pan, add 1 tsp of oil and add finely chopped onions. Saute till translucent.
9. Add tomato paste and cashew powder (you can also add cashew paste) along with turneric, salt, chilly powder and garam masala. Mix well.
10. Cover the lid and simmer for 5-10 min until the oil separates. Keep mixing in between to prevent it from burning.
11. Add paneer and veggie slices, remaining yogurt mix and water as needed.
12. Adjust for spices and cook for couple more minutes on a small flame. Dont cook on a high flame because yogurt will curdle.
13. Turn off the flame and add kasoori methi. Garnish with corriander leaves. Serve with rice or roti.