Paneer Tikka Masala

1. Marinate vegies and paneer in the marinade ingredients listed.
2. Blend puree ingredients until smooth, and set aside.
   Note: Be sure to discard the basal plate of the onion to avoid the bitter taste.
3. Heat oil in a wide pan over high heat.
4. Drop paneer into pan and toss them until the marinade turns golden and sticks to the paneer.
5. Add the vegies and flip continuously until marinade is golden brown and the veggies look mildly charred.
6. In a separate pan, heat oil, and add bay leaf and cardamom.
7. Fry the ginger garlic paste until cooked through.
8. Add the puree, and cook until it begins to pull away from the sides.
9. Add chilli powder, garam masala powder, and salt, then sauté for 1 minute.
10. Add 1 cup water and boil over a medium heat until gravy is thick. You should see some traces of oil over top of the gravy.
11. Add kasurimethi and cook for 1-2 minutes.
12. Add paneer and veggies, and cook over a medium heat for 2 minutes.
    Note: Do not overcook, as this will make the paneer rubbery.
13. Remove from heat and add cream and coriander leaves. Mix well and serve! 

Paneer tikka masalais best paired with butter naan, roti, or veg pulao. Serve up fresh and hot for your family, or pack it in a Vaya Tyffyn box to enjoy up to 4 hours later! 

Trivia

There are plenty of different origin stories for paneertikka masala. Many claim it originated with the British rather than India; no one has been able to definitively discover the origin of this dish.