Paneer Tikka Masala

So about a month ago, I had bought 1 lb. Paneer and used it to make Shahi Paneer, Vegetable Navratan Korma, and Malai Kofta.  Even after making these 3 recipes, I had about 1/3 of paneer left.  Mostly it was used in making Shahi Paneer, and the other 1/3 was used in making navratan korma and kofta for malai kofta.  So with the remaining of the 1/3 of paneer, I wanted to try out a different paneer recipe.  I looked at the options on vahrevah.com and found the recipe for Paneer Tikka Malasa.  Here is the link to the recipe that I followed from the site: http://www.vahrehvah.com/Paneer+Tikka+Masala:6803.  This time I did not have any variations and followed the recipe exactly as explained on the site (the video).  I did make couple of mistakes which can be corrected easily but that to discuss later in the process.  For now, here is a snap of delicious Paneer Tikka Masala.

Here are the ingredients, preparation, and process steps.  Hope you enjoy making it if you decide to use these steps.
Ingredients:
Vegetables:
- For puree and gravy: 2 tomatoes, 2/3 to 1 onion finely chopped, cilantro for garnishing
- For marinating: 2 tomatoes cut in cubes, 1/4 or 1/2 onion finely chopped in cubes, 1/4 capsicum/green bell pepper chopped in cubes

Spices:
- Coriander powder, cumin powder, cumin seeds, turmeric, red chili powder, garam masala powder, salt, ginger paste/shredded ginger, garlic paste, sugar (very little if it gets little sour due to curd).

Other:
- All purpose flour/maida (1 spoon), curd thick (1/2 to 1 cup), lime juice (1-2 spoons), oil, paneer finely chopped in cube (1/2 pound), cream fresh (optional).

Preparation:
- Cut all vegetables and paneer in cube shape and keep aside.
- Finely chop 1/2 to 1 onion for gravy.
- Finely chop cilantro.

Marinating Process:
- Take a bowl and add 1/2 to 1 cup of thick curd.  How much curd you need depends on the quantity of the vegetables and paneer cubes.  My mistake was that I took more curd and when added the vegetables and paneer, it was little liquidish.
- To the curd, add red chili powder, salt, lime juice, little bit of oil (about 1 spoon) to mix well.  Mix everything well.
- Add cut vegetables and paneer to the mixture and mix it all well and keep it aside.
- One thing I wasn't sure about is if I was supposed to keep this marinated mixture aside for a while before cooking it on a pan.  I read it on majulaskicten.com paneer tikka malasa recipe that it's better to keep the marinated mixture refrigerated for an hour.  But I just left it aside for 15 minutes or so.
- To cook the mixture, in a non-stick pan, add some oil.  Add the marinated paneer and vegetables.
- Cook them both sides, and once done, keep them aside.

Gravy Process:
- In a pan, add oil and cumin seeds.  Once oil is ready, add chopped onions and pinch of salt.
- Once onions are little transparent, add turmeric, ginger paste, garlic paste, and mix it well.
- Cook for a minute or so and add 1 spoon of all purpose flour/maida.
- Add tomato puree and mix it with onions.
- Then add cumin powder, coriander powder, red chili powder, and mix it well.
- Cook until you see small amount of oil loosing out.
- Add water as needed and bring it to boil.  Once it's boiling, you can add more water if you want to for more gravy.
- Add cooked vegetables and paneer.  Then add some more salt as needed (taste it before and after you add it).  Add garam masala powder and mix all.  Also at this point, taste the final gravy and add little sugar if the gravy is sour.  It is possible that the gravy might be little sour because of the curd and all the tomatoes used in the marinating.
- Add little bit of cream if you want.  This is completely optional.
- Let everything cook for 3-5 minutes and bring it to boil.
- Turn the heat off and add cilantro on top.

And....you have delicious paneer tikka masala ready.  This took me about 1 hour and 15 minutes and wasn't too much of a hassle and it came out great.  It serves about 4 people.  Hope this helps.

See ya!