Prep Time: 20 min Cooking Time: 45 min Serves: 4 Ingredients: For Marinade: 750 grams Paneer cut in cubes
1 cup Yogurt
2 tbsp Butter Melted
1 tbsp Lime Juice
1½ tsp Ginger-Garlic Paste
¼ tsp Turmeric Powder
1 tsp Kashmiri Red Chilli Powder ½ tsp Garam Masala Powder ¾ tsp Salt
For Gravy: 1 tbsp Oil
2 tbsp Butter
2 Medium Tomatoes Finely Chopped
1½ tbsp Tomato Puree
1 tsp Kalonji Seeds (Black Onion Seeds)
4 Clove
5 Cardamom
1 inch Cinnamon
½ tsp Black Pepper Corns
1½ tbsp Ginger Garlic Paste
1 Dry Red Chilli
1 tsp Turmeric Powder (Haldi)
1 tsp Kashmiri Red Chilli Powder
1½ tsp Kasuri Methi (Dry Fenugreek Leaves)
1½ tsp Honey
⅓ cup Fresh Cream
Salt to taste For Marinade:
Hang the yoghurt in a muslin cloth for 10 minutes, and then toss it in the bowl.
Add the melted butter, lime juice, ginger-garlic paste, turmeric powder, kashmiri chilli powder, garam masala and salt. Mix and combine with the paneer cubes before refrigerating for 3-4 hours or overnight.
String the paneer cubes on skewers and cook on a griddle pan until you get the chargrill marks or under a grill and keep it aside.
For Gravy:
Heat the oil and butter in a pan on medium-low and add the kalonji seeds, dry red chilli, cloves, cardamom, cinnamon, and black pepper, sauté for a minute.
Then add ginger-garlic paste and cook for a minute. Next, add tomatoes, tomato puree, turmeric powder, kashmiri chilli powder, kasuri methi, honey, and salt.
Add a ⅓ cup of water, bring it to a boil and then simmer for 10-15 minutes until the tomatoes are soft; cool the gravy and blend to a smooth puree.
Heat the gravy in the same pan; once hot, add the paneer cubes and simmer for 5-8 minutes until the paneer is warm. Then add the double cream and simmer for 3-4 minutes.
Garnish with coriander leaves and serve hot with tandoori naan and pilau rice!
