Paneer Tikka Masala

• 1 (16 ounce) package panir
• 3/4 tablespoon salt
• 1 teaspoon red chili powder
• 2 inches fresh ginger, finely diced
• 1 tablespoon plain yogurt
• 3 tablespoons oil (for frying)
• FOR THE GRAVY
• 2 large tomatoes
• 5 small green chilies
• 1 green pepper, chopped
• 1/2 teaspoon cumin seed
• 1/2 teaspoon asafoetida powder
• 2 -3 bay leaves
• 1 tablespoon coriander powder
• 1/2 tablespoon turmeric
• 1/2 teaspoon sugar
• 1 teaspoon cornstarch, disolved in
• 2 tablespoons water
• 2 teaspoons garam masala
• 1 bunch cilantro, chopped

1. Slice the paneer about 1/4 inch thick into 1-inch squares. Put into bowl and mix in ginger, salt, red chili powder, coriander, and yogurt. Marinate in refrigerator for 30 minutes.
2. Blend the tomatoes and green chiles into a paste. Set aside.
3. Over medium heat with oil, gently fry the marinated paneer for about 2-3 minutes. Remove paneer and set aside.
4. For Gravy: Add additional oil if needed. Fry cumin seeds until they sizzle. Add asafetida and bay leaves. Fry for about 10 seconds and then add chopped green pepper. Fry for another 2-3 minutes.
5. Add the blended tomatoes, coriander powder, turmeric, and sugar. Cook for about 4-5 minutes on low heat. Add cornstarch mixture and garam masala and cook for another 2 minutes.
6. Gently stir in paneer and allow to cook for 5 minutes more. Remove from heat and add two big handfuls of cilantro. Serve over basmati rice.

panir, salt, red chili powder, ginger, plain yogurt, oil, gravy, tomatoes, green chilies, green pepper, cumin, asafoetida powder, bay leaves, coriander powder, turmeric, sugar, cornstarch, water, garam masala, cilantro

Taken from www.food.com/recipe/paneer-tikka-masala-486732 (may not work)