Ingredients

• 500 g - paneer squares
• For the marinade:
• 1 cup - full-fat yoghurt
• 1 tbsp - oil
• 1 tsp - coriander powder
• 1/2 tsp - chilli powder
• Juice of 1/2 a lemon
• 1 tsp - paprika powder
• 1/2 tsp - garam masala
• 1/4 tsp - red-orange food colour
• Salt according to taste
• For the gravy:
• 1-2 tbsp - oil
• 1 - medium onion, finely sliced
• 1 - small green capsicum/bell pepper, finely sliced
• 1-2 cloves - garlic, crushed
• 1/2 inch ginger piece, grated
• 1 - medium tomato, cut into small wedges
• 1/4 cup - tomato puree
• 1/2 cup - beaten fresh cooking cream or sour cream
• Salt to taste

How to Make Paneer Tikka Masala

• Make a paste of all the marinade ingredients and soak the paneer in it for a few hours or overnight in the fridge.
• Bake paneer cubes in a 200 degree pre-heated oven for 8-10 mins on each side or just fry them with oil in a kadai or frying pan.
• Heat oil in a non-stick wok and fry onions till pink.
• Add ginger-garlic and fry until cooked.
• Fry sliced capsicum.
• Add tomatoes and tomato paste and fry 3 mins on medium heat.
• Add the paneer along with all the marinade, toss around to evenly coat the pieces and fry gently.
• Add beaten cream while stirring constantly but gently, minding the paneer pieces.
• Adjust spices, salt and simmer for 2 mins, open.
• Serve hot with naan and plain pulao rice.