* Paneer 200 gms
* Onion 1 medium
* Tomatoes 1 medium
* Yoghurt 1 cup
* Red chilli powder 1 tbsp
* Tikka masala 2 tbsp
* Cream 2 tsp
* Fresh corriander leaves
Chop onions and tomatoes into rough pieces. Heat oil and fry them till the onions are light golden.
Blend the onions and tomatoes into a paste and cook for few minutes till the oil seperates.
Turn down the heat to low.
Mix tikka masala with yoghurt and add to the onion-tomato paste.
Cook on low heat for 5-8 minutes. Add salt and red chilli powder to taste.
Add 1 square inch paneer pieces to the gravy and cook for 5 minutes.
Garnish with finely chopped fresh corriander and serve hot with parathas.