for panner tikka
200 grams paneer, cubed
1 large onion, cubed
½ green bellpepper, cubed
½ red or yellow pepper, cubed
For the marinade:
150 grams, hung curd, whisked well.
2-3 teaspoons oil
1 teaspoon garam masala powder
½ teaspoon cumin seeds
½ teaspoon chaat masala or amchur
2 teaspoons ginger garlic paste or crushed ginger garlic
2 teaspoons kashmiri chili powder
1 teaspoon coriander powder
Black salt or regular salt
2 tablespoons lemon or lime juice
For paneer tikka masala/ gravy
1½ cups tomato puree from 4 large tomatoes
¼ cup cashew paste
1 large onion, sliced
1 teaspoon ginger garlic paste
1 teaspoon chili powder
1 teaspoon garam masala
½ teaspoon turmeric powder
2 cloves
2 cardamoms
1 bay leaf
salt
2 tablespoons fresh cream
2 tablespoons butter
kasuri methi
cilantro leaves