Now we will make the curry for the paneer tikka masala. Heat of oil in a pan. Add cumin seeds along with a pinch of asafoetida.
1 Teaspoon Cumin Seeds (Jeera), 1 Tablespoon Cooking Oil, 1/8 Teaspoon Asafoetida (Heeng)
When the seeds start to crackle, add the chopped onions, crushed garlic pods and chopped ginger. Fry till the onions turn golden brown in color.
1 Medium Sized Onion, 1 Tablespoon Ginger Garlic Paste
Chop or puree the tomatoes and add them to the pan. Saute on medium flame till the tomatoes are cooked, around 4-5 minutes.
2 Large Tomatoes
Add the spices like turmeric powder, red chilli powder, garam masala, coriander powder and salt.
1/2 Teaspoon Turmeric Powder (Haldi), 1 Teaspoon Red Chilli Powder, 1/2 Teaspoon Garam Masala, 1 Teaspoon Coriander Powder (Dhania Powder), 1 Teaspoon Salt
Pour a tablespoon of curd and cook for another couple of minutes.
1 Tablespoon Yogurt (Curd)
Add water to adjust the consistency of the gravy and boil the curry for a minute. Add kasoori methi (dry fenugreek leaves) to the gravy.
1 Tablespoon Kasoori Methi (Dry Fenugreek leaves)
When the gravy turns thick, add the grilled paneer and vegetables in the gravy.
Mix everything well and cook on medium heat for 2 minutes.
Paneer tikka masala is ready. Garnish it with freshly cut coriander leaves (hara dhania). Serve paneer tikka masala hot with butter naan, plain paratha, roti or jeera rice.