Paneer Tikka Masala

Ingredients

For The Paneer Tikkas

1 cup paneer (cottage cheese) , cut into 50 mm. (2") cubes
1/4 cup thick curds (dahi)
1/4 tsp dried ginger (soonth) powder
1 tsp chilli powder
1/2 tsp dried fenugreek leaves (kasuri methi)
1/2 tsp garam masala
1 tbsp plain flour (maida)
2 tbsp chopped coriander (dhania)
2 tbsp oil
salt to taste

Other Ingredients
1/2 cup boiled green peas
5 medium sized tomatoes
1 tbsp coriander (dhania) seeds
5 whole dry kashmiri red chillies , broken into pieces
1/2 cup chopped cabbage
1 tsp chopped green chillies
1/4 tsp dried ginger (soonth) powder
1 tbsp jain tomato sauce , readily available
3 tsp dried fenugreek leaves (kasuri methi)
1 tsp cornflour
3/4 cup milk
3 tbsp chopped coriander (dhania)
4 tbsp oil
salt to taste
For The Garnish
1/4 cup chopped coriander (dhania)


Method
For the paneer tikkas

1. Combine the curds, soonth, chilli powder, kasuri methi, garam masala, plain flour, coriander, salt and 1 tbsp of oil and mix well to prepare a marinade.
2. Add the paneer pieces to it, mix gently and keep aside to marinate for 8 to 10 minutes.
3. Heat 1 tbsp of oil on a non-stick tava (griddle) and sauté the paneer tikkas on all sides till they brown lightly (approximately 4 to 5 minutes). Keep aside.

How to proceed

1. Boil a vesselfull of water and immerse the tomatoes in it for one minute.
2. Remove, de-skin and de-seed the tomatoes. Chop finely and keep aside.
3. Roast the coriander seeds and red chillies lightly and grind to a powder. Keep aside.
4. Heat the oil in a pan, add cabbage and green chillies and sauté for some while.
5. Add the tomatoes and dry ginger powder and fry till the oil separates from the mixture.
6. Add the red chilli-coriander powder, tomato sauce and dried fenugreek leaves and sauté.
7. Mix the milk and cornflour together and add to the gravy. Mix well.
8. Add the paneer tikkas and peas and heat for some time.
9. Serve hot garnished with coriander.

It's a Tarla Dalal recipe from her Jain Desi Khana...she's my favourite cookbook author.