Paneer Tikka Masala

Ingredients

• Paneer Saag

  Sainsbury's

  250g

• Yogurt

  Fat Free, Greek, Strawberry - Yoplait

  300g

• Garlic

  Raw

  1 tsp or 3g

• Coriander seed

  Spices

  1 tsp or 2g

• Curry Paste, Garam Masala

  Patak's

  ³⁄₁₆ tablespoons or 8g

• Paprika

  Spices

  ½ tsp or 1g

• Chili powder

  Spices

  ¼ tsp or 0.7g

• Salt

  Table

  1 dash or 0.4g

• Onions

  Sweet, raw

  1 onion or 331g

• Tomatoes

  Red, ripe, raw, year round average

  3 medium whole or 369g

• Cumin

  Spices, cumin seed

  ½ tsp, whole or 1g

• Dried Cinnamon Stick

  K L Y

  1 Tbsp or 6g

• Garlic

  Raw

  3 cloves, minced or 9g

• Ginger

  Spices, ground

  50g

• Curry powder

  Spices

  1 ½ tsp or 3g

• Sugar

  White, granulated sugar

  1 tbsp or 13g

• Cream

  Heavy, Sweetened, Extra Creamy - Kroger

  2 tbsp or 6g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Water

  Plain, clean water

  1 cup or 237g

• Oil

  Larry's Giant Subs

  1 tablespoon or 100g

• Butter

  Unsalted

  1 tbsp or 14g

• Salt

  Table

  1 dash or 0.4g

Directions

1. Cut the paneer into small cubes, add in the chopped ginger, garlic, coriander powder, garam masala powder, paprika powder, salt and red chilli powder.
2. Add in the yogurt and mix till all the paneer pieces are well coated with the spices and yogurt.
3. Cover and keep this marinated paneer in the refrigerator for 30-40 minutes.
4. Heat 1 tbsp of butter and 1 tbsp of oil in a pan. Once hot add cinnamon stick and cumin seeds.
5. Once the seeds crackle, add the chopped onions, crushed garlic pods and chopped ginger. Fry till onions turn golden brown in color.
6. Once onions are done, add the tomatoes and the curry powder and mix. Also add the the salt and sugar.
7. Cook the tomatoes on medium flame till they are soft, around 6-7 minutes.
8. Once the mixture is cooked, switch off the flame and allow it to cool a bit. Pour the mixture into a blender and puree it. Set aside.
9. Roast the marinated paneer till golden brown in color from both sides.
10. Pour the pureed masala in a wok/kadhai and add water to it. Stir and add cream and chopped coriander leaves.
11. Cover and cook for 4-5 minutes on medium-low flame.
12. Add the roasted paneer pieces, let it simmer for 2-3 minutes.
13. Switch off the flame and garnish with chopped coriander leaves and cream.
14. Serve hot with butter naan or any bread of your choice.
15. (source: http://www.cookwithmanali.com/paneer-tikka-masala/)

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