CURD - 3/4 CUP THICK

firstly, in a large bowl take ¾ cup curd, ¼ tsp turmeric, ¾ tsp chilli powder, ¼ tsp cumin powder, ½ tsp coriander powder, ¼ tsp pepper powder and ½ tsp garam masala.

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BESAN - 2 TBSP

also add ¼ tsp ajwain, ½ tsp salt, 1 tsp kasuri methi, 2 tbsp besan and 2 tsp oil.

2

GINGER GARLIC PASTE

further, add 2 tsp lemon juice and 1 tbsp ginger garlic paste. mix well making sure everything is well combined.

3

PANEER - 14 CUBES

also, add ¼ cup curd and combine well

4

MIX GENTLY

mix well making sure everything is well combined.mix well making sure everything is well combined.

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AFTER - 1 HOUR

cover and refrigerate for 1 hour to marinate.

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GRILL GOLDEN

after 1 hour, insert into skewer and grill until golden brown

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CUMIN - 1 TSP

firstly, in a large kadai heat 2 tbsp oil. add 1 bay leaf, ½ inch cinnamon, 2 pods cardamom, 3 cloves and 1 tsp cumin. saute until the spices turn aromatic.

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ONION - 2 CHOPPED

add 2 onion and 1 tsp ginger garlic paste. saute until the onions turn golden brown.

9

CHILLI POWDER - 1 TSP

keeping the flame on low, add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder and 1 tsp salt.

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SAUTE 

saute until the spices turn aromatic.

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TOMATO PUREE

further, add 2 cup tomato puree and cook well

12

OIL SEPERATES

cook until the oil separates from the sides

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LEFT OVER MARINATION

now add leftover marination mixture and cook on low flame.

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OIL SEPERATES

make sure to stir continuously and cook until the oil separates from the sides.

15

WATER - 1 CUP

further, add 1 cup water and mix adjusting the consistency as required.

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PANEER TIKKA

add in prepared paneer tikka and mix gently.

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SIMMER - 2 MINUTES

cover and simmer for 2 minutes, or until the flavours are absorbed well.

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GARAM MASALA 

now add ¼ tsp garam masala, 1 tsp kasuri methi and 2 tbsp coriander. mix well.

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READY TO EAT

finally, enjoy paneer tikka masala with tandoori roti or naan

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