Paneer Tikka Mirchi Masala

                                        Panner Tikka Mirchi Masala

        When we visited Mahabalipuram recently, we went to Mamalla heritage for lunch .There my son ordered this panner tikka mirchi masala, the taste of which he liked very much. They had used Jalapeños, the chillies used for making bajji in South India . Since i couldn't get that chilli, I replaced it with Simla mirchi -capsicum. The gravy turned out to be very tasty similar to the one at the restaurant. Here I am posting the recipe. 

Cuisine: Punjabi
Preparation Time: 10 minutes 
Resting Time: 20 minutes
Cooking Time: 20 minutes

Yields: Serves 4 to 5 persons 

Ingredients:
Panner: 200 gms
Curd: 50 ml
Onion: 1 no
Tomato: 2 nos
Green Chilli: 2 nos 
Ginger Garlic Paste: 1 teaspoon
Broken Cashew: A handful
Chilli Powder: 1/2 teaspoon
Turmeric Powder: 1/4 teaspoon
Garam Masala: 1/4 teaspoon
Kasuri Methi: 1/4 teaspoon (Optional)
Finely chopped coriander leaves: 1/2 teaspoon
Fresh Cream: 1 table spoon (Optional)
Capsicum: 1/2 no
Water as needed
Oil as needed ( 2 to 3 table spoons)

Method:
1. Cut panner into cubes and out it in a bowl, add whipped curd, salt, garam masala, 1/4 tea spoon chilli powder, a pinch of kasuri methi and marinate it for 20 minutes.
2. Place a tawa on the stove top. Cook the marinated panner over it on a medium flame, toss it occasionally till it turns golden colour. Keep it aside.
3. Cut onions, tomatoes and dice the capsicums.
4.  Make a smooth paste of tomato, onion, garlic and ginger and keep it ready.
5. Soak cashews in  hot water for 10 minutes and make it into fine paste.
6. Place a wide pan on the stove over high flame, pour 2 table spoons of oil, add the diced capsicum and saute it for 2 minutes and take it out.
7. Now in the same pan, add slit green chilli fry it for a minute, add onion paste and cook it till the raw smell goes off and the oil comes out.
8. Now add 1/2 cup of water and bring it to boil, when it is boiling add in panner and simmer it for 3 minutes.
9. Add in the cashew paste and cook it for 5 to 8 minutes till the gravy becomes thick.
10. Put off the flame and add fresh cream. Transfer it to a serving bowl and garnish with coriander. Serve it with roti or naan.

Note:
1. The Jalapeños can be used in place of the Simla mirchies in the recipe.