Tandoori Paneer Masala

Last few days just flew by. First, prepping and celebrating the festival of lights. Next was the first long outing with our baby. One of the places we visited was BAPS Swaminarayan Mandir in Chicago. I had always liked the peace and quiet there. My kiddo liked it too, walking around with her tiny little feet, glancing at the beautiful idols of all the deities.
Coming home after a lovely trip is both relaxing and tiring. I feel good to be back home, but at the same time I want to skip the daily chores. Anyways, this weekend I cooked our family favorite combo - Tandoori Paneer Masala and Naan.

Ingredients:
Paneer/Indian Cottage Cheese Cubes - 200 gm
Onion - 1 medium
Fennel Seeds/Badishep - 1 tsp
Garlic - 2 big cloves
Ginger - half inch piece
Canned Tomato Paste - 3 tbsp
Yogurt/Curd/Dahi - 1/2 cup
Red Chili Powder - 1/2 tsp
Tandoori Masala - 1/2 tsp
Garam Masala - 1/4 tsp
Aamchur/Dry Mango Powder - 1/4 tsp
Kasuri Methi/Dry Fenugreek Leaves - 1 tbsp
Star Anise - 1
Bay Leaf/Tamalpatra/Tejpatta - 1
Cinnamon Stick/Dalchini - an inch piece
Oil - 1 tbsp
Salt

How to cook Indian Tanduri Paneer Masala:

• In a mixing bowl, prepare the yogurt marinade. Add thick yogurt, tandoori masala, garam masala and little salt. Mix all the ingredients well. Next, add paneer cubes and coat the paneer well. Set it aside for 20 - 30 minutes.

• Meanwhile, julienne slice the onion. Roughly chop ginger and garlic.
• Heat oil in a kadhai or a pan. Add fennel seeds and after few seconds, add onions. Saute for a minute. Next, add ginger and garlic. Saute until onions turn slightly brown.
• Blend sauteed onions, tomato paste and chili powder to a smooth paste. Add little water if required.

• In the same pan, add the ground onion tomato paste. Next, add the whole spices - star anise, cinnamon stick and bay leaf. Cook it covered until the onion tomato paste thickens up.
• Next, add the marinated panir cubes and stir well. Lastly, add crushed kasuri methi and cook it covered until the curry starts boiling. Taste for seasonings and add more salt and/or chili powder if required.
  

Garnish with cilantro and serve Tandoori Paneer Masala with Naan, Roti, Rice.