PANEER TIKKA MASALA

2 min read

Heat 1 tablespoon oil and add 1 cup chopped onions. Saute them well until transparent or golden.
▢ Add 1½ cup tomatoes, 14 cashews, 1 teaspoon sugar and ½ teaspoon salt. Saute all of these well until the tomatoes turn mushy and soft.
▢ Then add ¾ to 1 teaspoon red chilli powder & ¾ to 1 teaspoon garam masala, Saute all of these for 2 mins, until the masala smells good & aromatic.
▢ Cool this completely and add to a blender. Pour ½ to ¾ cup water and blend to a smooth puree.
▢ Heat 1 tbsp oil in a pan. Add 1½ teaspoon ginger garlic paste & saute for 1 to 2 mins, until the raw smell goes off.
▢ Lower the flame and add the onion tomato puree. (Careful as it may splash)
▢ If needed you can optionally add more chilli powder to achieve a brighter color.
▢ Pour ½ to ¾ cup water to bring this to a consistency.
▢ Cover and cook until the gravy turns thick and you see traces of oil on top.
▢ Crush the kasuri methi in your palms and sprinkle it. (optional)
▢ Taste the gravy & add more salt if needed. Rest this aside.