Paneer Tikka Masala (Method II)
200 gms paneer; cut into cubes,
1/2 cup thick yogurt,
1 tsp ginger-garlic paste,
1 tbsp vinegar or lemon juice,
1/2 tsp red chilli powder,
1/2 tsp garam masala powder,
Salt to taste,
1 tsp vegetable oil,
Few drops of red food color (optional, you can add little Kashmiri red chilli powder too),
For the gravy-
2 large size tomatoes;
1″ stick of ginger,
4-5 pods of garlic,
2 tbsp cashew nuts; soaked into hot water for 15 minutes,
1 tbsp tomato ketchup,
1/4 tsp turmeric powder,
3/4 tsp red chilli powder,
1 -1 1/2 tsp garam masala powder,
Salt to taste,
1 tsp sugar,
Butter to saute,
1 tsp crushed Kasoori methi (dry fenugreek leaves),
1/2 cup fresh cream,
Chopped coriander leaves,
Mix all the ingredients for marinade and marinate the paneer cubes for over an hour. Keep in a cool place or for best results in a refrigerator.
Place the marinated paneer cubes on the a greased tray and grill them at 150 degree C for 5 minutes. Flip them over and grill them again for 5 minutes.
To prepare the gravy, grind tomatoes, ginger, garlic, cashew nuts, tomato ketchup into a puree.
Melt butter in a pan. Let the flame be low-medium. Add turmeric powder and red chilli powder, stir and add the tomato puree. Stir and cook on medium flame, stirring until the masala starts leaving out oil. Then add garam masala, sugar, water enough to prepare a thick gravy. When the gravy boils add salt, kasoori methi and chopped coriander leaves. Garnish with fresh cream and serve hot with butter rotis.
Prepare Paneer Tikkas as given above and serve as appetizers or cocktail snacks.