Paneer Tikka Masala

Ingredients:
Paneer – 500 gm
Yogurt – 5 tbsp
Curry masala powder – 3 tbsp
Salt – to taste
Sugar – to taste
Lemon juice – 1 tbsp
Bay leaf – 1
Cardamom – 3-4 cloves
Cinnamon – half a stick
Onion paste – half cup
Ginger paste – 3 tbsp
Garlic paste – 2 tbsp
Almond – 2 tbsp
Raisin – 2 tbsp
Milk
Cooking oil

Procedure:
In a large bowl mix the yogurt, curry powder, lemon juice, oil, salt and sugar and beat until smooth.

Cut paneer into 1 inch cubes.

Put them in the yogurt mixture. Coat nicely and cover with plastic wrap and let sit in the fridge for at least one hour.

Preheat oven to 400F.

Line a baking sheet with aluminium foil. Arrange the paneer cubes on the baking sheet and bake for 20-25 minutes or until the edges become a bit charred. Turn the cubes once halfway.

Meanwhile, heat oil in a heavy bottomed pan. When oil starts shimmering add sugar and let it caramelize.

Throw in a bay leaf, a stick of cinnamon and the cloves of cardamom.

Add the garlic, ginger and onion paste.

When the masala is well fried and oil starts leaving the masala add water (according to the amount of gravy you desire) and let it come to a simmer.

In the meantime make a paste of the almonds and raisins in a blender with milk.

When the gravy starts simmering add the paneer tikka and let it simmer on medium low flame until the gravy has penetrated the cubes.

Before removing from heat add the almond-raisin paste. Simmer for a little while.

Serve hot with naan or steamed rice or pulao.