For Paneer tikka:
Paneer pieces 1 lb
Tandoori color a pinch
For gravy:
Tomatoes (medium size) 3 nos.
Onion (medium size) 3 nos.
Poppy seeds 2 tsp.
Cloves 4 nos.
Cinnamon a small piece
Cardamom 4 nos.
Cashew nuts 2 tbsp.
Kasuri methi 2 tsp.
Chili powder 1 tsp.
Turmeric powder 1/2 tsp.
Coriander powder 2 tsp.
Cumin powder 1 tsp.
Sugar 1 tsp.
Cooking oil 4 tbsp.
Malai 3 – 4 tbsp.
Salt to taste

Paneer Tikka Masala

1. Add chili powder, garam masala powder, ginger garlic paste, tandoori color, salt to curd and mix well.
2. Add chopped paneer pieces. Keep it aside for about an hour.
3. Heat oil in a pan. Fry the paneer masala till paneer turns golden brown. The tikka is ready.

1. Grind onions to a paste consistency. Blanch the tomatoes and grind it.
2. Mix turmeric powder, chilly powder, coriander powder and cumin powder with water. Grind poppy seeds and cashew nuts.
3. Heat oil in a pan. Add sugar. Add cloves, cinnamon and cardamom when sugar turns golden brown. Add onion paste and fry well.
4. Add the ground masala and fry for a minute. Add kasuri methi and fry for ½ a minute. Add tomato and fry till the gravy becomes thick and till oil separates from it.
5. Add paneer tikka and salt. Cook for five minutes. Add malai if desired. Serve hot with naan or rotis or parathas.
   Preparation time: 45 minutes