I got this recipe from here. A few minor changes and this is what I made :),
Ingredients
For the paneer tikka
250 gms paneer
1tbsp ginger-garlic paste
1 tsp chilly powder
1/2 cup curd
1/2 tsp garam masala powder
salt to taste
For the gravy (masala)
2 Tomatoes (chopped)
2 Green Chillies (chopped)
1 Onion (chopped)
15 cashew nuts (chopped)
1 tsp chilly powder
1/2 cup of tomato ketchup
marinade left over from the tikkas
1/2 tsp garam masala powder
salt to taste
corriander leaves
Method:
For the Tikkas
1) Mix the curd, ginger-garlic paste, chilly powder, garam masala powder and salt.
2) Cut the Paneer pieces into cubes and marinate half the cubes in the above mixture for a few hours (I marinated it for 10 hours).
3) Place the marinated paneer cubes on a tava and fry them, when nicely done on one side, flip over and cook the other side.
4) There will be some marinade left after the cubes are taken out, keep it aside for the gravy.
For the gravy
1) Heat oil and fry the onions until translucent.
2) Add the left over marinade and cook well
3) Add the tomatoes and green chillies and cook till the tomatoes are nice and soft.
4) Add cashew nuts and cook for a few minutes.
5) Add the garam masala amd chilly powder and let it simmer for a while.
6) Remove from heat and cool.
7) Blitz this mixture in a blender.
8) Return the mixture back to the stove, add a little water and bring it to a boil.
9) Add the tomato ketchup and let it simmer for a while.
10) Add the fried paneer and raw paneer pieces.
11) Cook well and top with chopped corriander leaves.
12) Serve hot with chappaties.
Ingredients
For the paneer tikka
250 gms paneer
1tbsp ginger-garlic paste
1 tsp chilly powder
1/2 cup curd
1/2 tsp garam masala powder
salt to taste
For the gravy (masala)
2 Tomatoes (chopped)
2 Green Chillies (chopped)
1 Onion (chopped)
15 cashew nuts (chopped)
1 tsp chilly powder
1/2 cup of tomato ketchup
marinade left over from the tikkas
1/2 tsp garam masala powder
salt to taste
corriander leaves
Method:
For the Tikkas
1) Mix the curd, ginger-garlic paste, chilly powder, garam masala powder and salt.
2) Cut the Paneer pieces into cubes and marinate half the cubes in the above mixture for a few hours (I marinated it for 10 hours).
3) Place the marinated paneer cubes on a tava and fry them, when nicely done on one side, flip over and cook the other side.
4) There will be some marinade left after the cubes are taken out, keep it aside for the gravy.
For the gravy
1) Heat oil and fry the onions until translucent.
2) Add the left over marinade and cook well
3) Add the tomatoes and green chillies and cook till the tomatoes are nice and soft.
4) Add cashew nuts and cook for a few minutes.
5) Add the garam masala amd chilly powder and let it simmer for a while.
6) Remove from heat and cool.
7) Blitz this mixture in a blender.
8) Return the mixture back to the stove, add a little water and bring it to a boil.
9) Add the tomato ketchup and let it simmer for a while.
10) Add the fried paneer and raw paneer pieces.
11) Cook well and top with chopped corriander leaves.
12) Serve hot with chappaties.