Tawa Fry Paneer Tikka Masala

 Ingredients for Paneer Tikka
Paneer 1/2 packet (I used Nanak Paneer)Capsicum 1 1/2 medium salt 1/2 teaspoon Kashimiri chili powder 1/4 teaspoon Ginger garlic paste 1/2 tablespoon coriander powder 1/2 teaspoonChat masala 1/2 teaspoon  Hung yogurt 5 tablespoon Garam masala 1/2 teaspoonBlack pepper powder 1/4 teaspoonCumin powder 1/2 teaspoonLeamon juice 1 teaspoonMethi powder 1/4 teaspoon

For Gravy
3 medium size tomatoes1 onion medium size 1 green pepper 1 tablespoons oil 1/2  teaspoon cumin seeds (jeera) Pinch of Hing2 bay leaves 1 tablespoon coriander powder 1/2 teaspoon paprika (dagi or kashmiri mirch) 1/4 teaspoon turmeric 1/2  teaspoon sugar 1 teaspoon cashew paste 2 tablespoons Kasoori methi 1/4 teaspoon garam masala Method
Slice the paneer and capsicum about 1/8 inch thick and about in one inch squares. Mix all the ingredients  mentioned for paneer tikka in a bowl, transfer the mixture to a Ziploc cover, add paneer and capsicum pieces to it and toss them properly so the paneer and capsicum is coated with the mixture evenly.Put in the refrigerator for 4 hrs.


After 4 hrs take the Ziploc out from the fridge. Heat the tawa and driggle some oil on the tawa. Put all the paneer and capsicum peices and the mixture on hot tawa until all the mixture become dry. Turn the pieces to roast from both sides evenly.


Paneer Tikka is ready to go in the gravy.


Gravy Method
Blend tomatoes and green chilies to make a puree and keep aside. To prepare the gravy, add 1 table spoon of oil in a frying pan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready. Add cumin seeds and hing after seeds crack add bay leaves and stir for a few seconds. Add the eonion paste and rost untill golden brown, add the tomato puree, coriander powder, turmeric, red chili powder, sugar, and cook for about 4 minutes on medium heat. Add the cashew paste and mix it well. In another few minutes sauce should be thick.
Let the sauce cool and then transfer it to the mixer jar and churn it for few mins. It will give a fluffy and creamy texture to the gravy, like restaurants. Put the sauce back to the pan and add the stir-fry paneer in the tomato gravy and let it cook for 3 to 4 minutes on low medium heat. Turn off the heat and add kasoori methi and garam masala stir slowly and cover the pan for few minutes. Serve hot with your choice of Indian bread or over the rice.

Enjoy!
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