Paneer Tikka Masala

Paneer - 8 oz. cubed

Bell Pepper - 1, cubed

Onion - 1, cubed

For the marinade:

Yogurt - ½ cup

Turmeric - 1/2 tsp

Chilli powder - 1/2 tsp

Garam masala - 1/2 tsp

Cumin powder - 1/4 tsp

Coriander powder - 1/4 tsp

Ginger Garlic paste - 1 tsp

Salt

For the Curry:

Oil - 2 tbsp.

Cumin - 1 tsp

Onion - 1, chopped

Ginger Garlic paste - 2 tsp

Tomato - 2, chopped

Turmeric - 1/2 tsp

Chilli powder - 1 tsp

Cumin powder - 1/4 tsp

Coriander powder - 1/4 tsp

Kasoori Methi Leaves - 1 tsp

Salt

Cream - ¼ cup

Cilantro

Mix all the ingredients for the Marinade together in a large bowl. Toss the Paneer cubes, Onions and Bell peppers; mix to coat well. Let chill for at least 20 mins in the refrigerator.

Preheat grill. Skewer the Paneer and Vegetables alternatingly. Spray a non-stick grill pan with cooking spray and place the skewers on it. Turn them around every 5-10 mins or so and they will be done once you don't see any raw marinade on them.

Heat Oil in a medium pan.

Temper Cumin for 30 sec.

Add Onion paste and cook until golden.

Add Ginger Garlic paste and cook until the raw smell goes away.

Add Tomato Puree and Tomato Sauce; mix well. Cook closed until Oil Starts oozing out from the Tomatoes.

Now add Turmeric, Chilli, Coriander, Cumin Powder and Garam Masala; mix well.

When the Masala gives a nice aroma add Salt and 1.5 cup Water. Cook closed for 10 minutes.

Add the Paneer Tikka and Vegetables from the skewers and cook closed for another 5 minutes or until Oil starts oozing out from the gravy.

Garnish with Cream, Cilantro and Kasoori Methi leaves.

Serve warm with hot Naan, Roti's or Basmati rice!