PANEER TIKKA MASALA

                                INGREDIENTS

 FOR PANEER TIKKA ( COTTAGE CHEESE)

1. 250 TO 300 GRAMS OF PANEER ( COTTAGE CHEESE) (CUT IT INTO SQUARE PIECES).
2. 1/2 BELL PEPPER.
3. 1/2 ONION.
4. 1/2 CUP HUNG CURD/YOGURT.
5. 1/2 TSP GARAM MASALA.
6. 2 TBSP MUSTARD OIL.
7. 1/2 LEMON JUICE.

8. 1/2 TSP SALT .
9. 1/2 TSP OF TURMERIC POWDER.
10. 1/2 TSP KASOORI MEETHI (FENUGREEK LEAVES).
11. 1/2 TSP RED CHILE POWDER.
12. 1TBSP GINGER GARLIC PASTE.

   FOR PANEER TIKKA GRAVY

1. 2-3 TBSP COOKING OIL
2. 2 MEDIUM SIZE ONION FINELY CHOPPED
3. 1TBSP GINGER AND GARLIC PASTE.
4. 2-3 TOMATOES FINELY CHOPPED
5. PINCH OF TURMERIC POWDER
7. 1/2 TSP CUMIN SEEDS
6. 1/2 TSP GARAM MASALA
7. 1/2 TSP CORIANDER POWDER
8. 1/2 CUP WATER OR AS REQUIRED
9. 1/2 TSP RED CHILLI POWDER
10. 3 TO 4 TABLESPOON CREAM
11. FRESH CORIANDER FOR GARNISHING.
12. SALT ACCORDING TO TASTE
13. CASHEW NUT PASTE

NOTE: CASHEW NUT PASTE:

1. 1/2 CUP OF CASHEW NUTS.

2. BOIL 1 CUP OF WATER WITH CASHEW NUT FOR AROUNG 10-12 MINUTES.

3.DRAIN ALL THE WATER FROM CASHEW AND REFRESH IT (RUN THROUGH COOL WATER).

4. GRIND CASHEW NUT. YOU CAN ALSO ADD SOME MILK OR  WATER AS PER REQUIREMENT AND MAKE A PASTE.

FOR MARINATING PANEER ( COTTAGE CHEESE) 

1. IN A BIG BOWL WHISK THE YOGURT/CURD TILL SMOOTH.

2. ADD 1TBSP GINGER GARLIC PASTE, GARAM MASALA, MUSTARD OIL, LEMON JUICE, SALT, TURMERIC POWDER, KASOORI MEETHI (FENUGREEK LEAVES) CRUSHED, RED CHILI POWDER. MIX WELL.
3. ADD PANEER (COTTAGE CHEESE ), BELL PEPPER, ONIONS MIX GENTLY
4. GENTLY MIX AGAIN SO THAT THE MARINATION COATS THE PANEER, BELL PEPPER, AND ONION.
5. KEEP ASIDE FOR ATLEAST 30MIN.

FOR GRILLING PANEER TIKKA

1. LINE A BAKING PAN OR TRAY WITH ALUMINUM FOIL.THIS METHOD MAKES IT EASIER TO CLEAN THE  TRAY LATER.
2. THREAD THE PANEER CUBES, ONION AND BELL PEPPER ON  SKEWERS. PLACE THEM ON A PREPARED PAN.PREHEAT THE OVEN AT 200 DEGREE CELSIUS/390 DEGREE FERENHEIT FOR 10 MINS. BEFORE YOU GRILL  THE PANEER.
3. FOR A REGULAR OVEN KEEP BOTH TOP AND BOTTOM ELEMENT ON KEEP THE PAN IN THE CENTRE RACK. FOR MICROWAVE  OVEN SELECT THE CONVECTION MODE AND PREHEAT THE OVEN FOR 180 DEGREE CELSIUS/ 350  DEGREE FERENHEIT.
4. BRUSH ABOUT 1/2 TSP OF OIL ON PANEER CUBES, BELL PEPPER AND ONION.
5. GRILL THE PANEER TIKKA FOR 15-20 MINUTES ( DEPENDS ON THE OVEN TEMPERATURE). CHECK THE PANEER TIKKA AFTER 20MINUTES. (GRILL THE PANEER TIKKA TILL THE EDGES GET BROWN).
6. JUST KEEP AN EYE WHEN  PANEER IS GETTING GRILLED IN THE OVEN. 

NOTE: YOU CAN ALSO GRILL  PANEER TIKKA ON FRY PAN. ADD 1TSP OF OIL AND PLACE THE PANEER TIKKA AND GRILL IT TILL THE EDGES GET BROWN.

      GRILLING PANEER TIKKA ON FRY PAN

   
GRILLING PANEER TIKKA IN OVEN

  
FOR PANEER TIKKA GRAVY( SAUCE)

   1. HEAT An OIL IN A PAN. ADD CUMIN SEEDS AND CHOPPED ONIONS SAUTE THE ONIONS TILL IT GET BROWN.  

   2. ADD GINGER GARLIC PASTE AND TOMATOES. SAUTE IT TILL THE OIL COME OUT.

   3. NOW ADD ALL DRY INGREDIENTS ONE BY ONE. AND ALSO ADD CASHEW NUT PASTE.
   4. ADD SOME WATER AS PER REQUIREMENT.
   5. NOW ADD GRILLED PANEER TIKKA IN THE GRAVY.
   6. SERVE THE HOT PANEER TIKKA IN A PLATE GARNISH WITH SOME FRESH CORIANDER.
   7. YOU CAN HAVE PANEER TIKKA WITH RICE, GARLIC NAAN, OR FLATBREAD.