|Paneer Tikka Masala|
|Paneer Tikka Masala Restaurant Style|
Grind onions to fine paste.
Blanch tomatoes in hot water for 10 mins, remove and discard its skin and grind to puree. Lightly roast the kuskus and grind along with cashew nuts to smooth paste.
Add marinated paneer pieces along with its marination to a pan and fry until curd marination reduces in quantity.
In another pan heat about 1/4 cup oil, add cardamom, cloves, cinnamon and fry for few secs. Now add ground onion and sugar, fry until onion paste is lightly browned and oil separates on sides of pan.
In a small bowl mix 2 tsp coriander powder, 2 tsp red chilli powder, 1 tsp kashmiri red chilli powder with little water.
Add this mixture to the onion paste and add crushed kasoori methi, fry for few mins. Now add ground tomato paste, cook for another few mins and add salt, stir well the gravy.
Add ground cashew- kuskus paste to the gravy and cook until oil separates from gravy.
Now add the curd marination dried paneer pieces to gravy, mix well and cook for few more mins.
Finally garnish with coriander leaves and serve hot restaurant paneer tikka masala with nan, poori or jeera rice.
|Paneer Tikka Gravy|