😱 “इतना स्वादिष्ट पनीर टिक्का मसाला कि रेस्टोरेंट भी फेल!”

#paneerkisabji​ INGREDIENTS: FOR MARINATING: Mustard oil - 2 tbsp Hung curd - 1/2 cup Gram Flour - 2 tbsp Ginger - some Coriander leaves - some Salt - some Chili powder - 1/4 tsp Coriander powder - 1 tsp Garam Masala - 1/4 tsp Chat masala - 1 tsp Black pepper (Kali Mirch) - some Kashmiri Red Chili Powder (Kashmiri Red Chili Powder) - 1 tsp Black salt (Kala Namak) - some Cottage cheese (Paneer) - 250 grams/12 pieces Onion (Pyaaz) - 1 Capsicum (Shimla Mirch) -1 Tomatoes (Tamar) - 1 FOR GRAVY: Oil (Oil) - 2 tsp Star anise (Chakri Phool) -1 Cinnamon (Dal Chini) - 1 small stick Small cardamom (Choti Cardamom) - 1 Cloves (Laung) - 2-3 Black pepper (Kali Mirch) - 6-7 pieces Cumin seeds (Jeera) - 1/2 tsp Onion (Pyaaz) - 1 Garlic (Lahsun) - 4-5 Ginger - some Cashew nuts - 5-6 Tomatoes - 1 Salt - some Water - 1/2 cup FOR PANEER GRAVY: Oil - 1-1.5 tbsp Dry Whole Red Chili - 2-3 Onion - 1 Tomatoes - 1 big size Green chili - 2 Kashmiri Red Chili Powder - 1 tsp Coriander powder - 1 Turmeric powder - 1/2 tsp Garam Masala - 1/4 tsp Roasted Cumin Powder - 1/2 tsp Sugar (Sugar) – 1/2 tsp Salt - as per taste Cottage cheese - 1 small piece Dried fenugreek leaves (Kasuri methi) – some Curd water (curd water) - some Coriander leaves - some RECIPE: Cut the Cottage Cheese into cubes and also chop the Onions, Red Capsicum, Green Capsicum and seedless Tomatoes. For Marinating, put some Mustard Oil in a pan and keep it for heating. Take a bowl, put some Hung Curd (separating the Curd and excess of water), Gram Flour, ground Ginger, finely chopped Coriander Leaves, Salt, Red Chili Powder, Coriander Powder, Garam Masala, Chaat Masala, Black Pepper Powder, Kashmiri Red Chili Powder and Black Salt. Put some Kashmiri Red Chili Powder in the heated Mustard Oil and then put it in the Gram Flour and make a batter. Dip the Cottage Cheese Cubes in the batter and keep them on the plate. Then marinate the chopped veggies and mix them well. Keep the marinated Veggies and Cottage Cheese Cubes in the fridge for an hour. In a pan, put some Oil, Star Anise, Cinnamon Stick, Small Cardamom, Cloves, Black Pepper and Cumin Seeds in it. Then put some chopped Onion, Ginger, Garlic and Cashew Nuts then roast them for a while. Then put the Tomatoes and roast it also and turn off the flame and keep it for cooling down and then grind them all. Put some Oil in the pan, then roast the marinated Cheese Cubes and the Veggies separately and take out them. For gravy, take a pan, put some Oil, Dried Whole Red Chilies and finely chopped Onion and saute it. Then put some finely chopped Tomatoes and long chopped Green Chilies. Turn the flame medium and cook them. Then put some Kashmiri Red Chili Powder, Coriander Powder, Turmeric Powder, Garam Masala Powder, Roasted Cumin Powder, Sugar and ground paste of Tomato, Onion and Cashew Nuts. Then cook it till it releases fat. After then, put the Curd remaining while marinating, some Salt, some grated Cottage Cheese and some Dried Fenugreek Leaves. Then put some leftover Water of Curd or some Water and turn the flame slow and let the gravy to be cooked. Then put roasted Cottage Cheese Cubes and Veggies and cook them all for 2-3 mins on slow flame. Garnish it with some Coriander Leaves and the very tasty Paneer Tikka Masala will get ready to serve.