Paneer Tikka Masala

I call this my 6 AM Paneer Tikka Masala as I often pack it into my sons’ lunch boxes. All the prep can be done the previous night and all it needs just 10 minutes of grilling and assembling the next morning. A great choice for parties too!
A simple curry with marinated and  grilled cottage cheese in red tomato onion gravy.

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For the marinade
Thick yogurt/curd/dahi- 1 cup
Salt- 1 tsp (to taste)
Kashmiri red chili powder- ½ tsp
Turmeric/haldi powder- ¼ tsp
Coriander/dhaniya powder- ½ tsp
Garam Masala powder- ¼ tsp
Cumin/jeera powder- ¼ tsp
Goda masala- 2 pinches (Skip if not available)
Crushed ginger-garlic- 1tbsp
Mix all of the above to form the marinade.
Cube 250 gms of Paneer/cottage cheese and mix well. Leave to marinate for a couple of hours. I leave it overnight in the refrigerator.

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The Gravy

Basic garlic, onion tomato gravy.
I make biggish batches and freeze sometimes. It stays good in the refrigerator for two days. I almost always prepare it the previous night.

Onions,chopped fine- 3
Tomatoes,pureed- 4
Ginger,grated- 1 tsp,
Garlic, minced- 1 tbsp
Green chili,chopped fine- 1 or 2 as desired
Oil- 2 Tsp
Chopped coriander- 1 tsp
Dry Masalas-   1 tsp salt, ¼  tsp chilli powder, ¼ tsp kashmiri chili powder ,¼ tsp turmeric powder, ½ tsp coriander powder ½ tsp garam masala

In a non-stick pan, add the oil and the garlic,onion and ginger. Cook till lightly browned.Add the chopped green chilli and tomato puree. Cook covered on low flame till the oil separates.  Add  the dry masalas. Simmer for about five minutes and remove.
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Assembling
Grill the paneer for 10-15 minutes till it browns
Heat the gravy and add some water to get the desired consistency.
Add the paneer to the gravy and mix well. Garnish with freshly chopped coriander leaves.
Serve with roti, paranthas or naan.
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