Paneer Tikka

Preparation time: 40 Mins

Ingredients:

• Paneer - 200 gms
• Onion - 3 medium Size
• Tomato - 1
• Green Chilies - 3-4
• Ginger - 1 Inch
• Garlic - 7-8 Cloves
• Red Chili - 3-4
• Cashews - 10 
• Jeera - 1 sp
• Sugar - 1/2 sp
• Salt - As per taste
• Oil - 1 Cup
• Garam Masala - 1 sp

Method:

• We need a brown paste which constitute as main Gravy(base) for this Curry. To prepare brown paste, cut half of the Onions (that is  approx 1 and half Onions) lengthwise. Heat Oil for deep fry in a pan. Deep fry Onions till very light brown in color. Care should be taken to see that its not dark brown as it affects the taste of gravy. Keep it aside in a plate.Cut Paneer into 2 inch lengthwise and deep fry them till raw smell vanishes, collect in a separate Plate with kitchen towel.
• Dry fry Red Chilies. Quantity of Chilli can be varied as per taste.
• In a mixer Jar, add dry fried Red chilies and crush them roughly. To this add deep fried Onions, 3/4 sp Jeera and little water and prepare smooth paste.
• Prepare paste of Ginger and Garlic, If u are using ready Ginger Garlic paste you can add upto 2-21/2 sp.
• Prepare Cashew paste.
• Prepare Tomato Puree, for this, de-skin  tomatoes and prepare smooth paste in mixer. To peel skin easily add tomatoes in boiling water for 2-3 mins.
• Finely chop the rest of Onions and Green chilies, the remaining process includes mixing all ingredients to prepare Favorite Curry
• Heat 4-5 sp Oil in a large pan, add 1/4 sp Jeera and allow to splutter.
• Add finely chopped Onions, Green Chilies, Ginger Garlic paste and fry well on low flame for about 5 mins.
• Add Cashew Paste, Tomato Puree and Brown Paste, mix well. Add water to adjust consistency of Gravy.
• Add Garam Masala
• Add Salt and Sugar,continue to cook on medium flame for about 5 mins.
• Add deep fried Paneer and finely chopped Cilantro mix well. Serve Hot along with Chapati, Kulcha or Roti.