* Paneer Tikka Butter Masala *

1 1/2 cups cubed paneer
2 tbsp chopped cashewnuts
2 tbsp water
1 tbsp yogurt
1 tsp lemon juice
1/2 tsp garam masala
1 tsp red chilli powder
Salt to taste
For the gravy:
2 tbsp butter
2 green chillies, chopped
1/2 cup tomato puree
Pinch of sugar
1 tsp coriander powder
1 tsp roasted cumin powder
1/2 tsp turmeric powder
1/2 tsp garam masala
1 tsp red chilli powder
1 tbsp chrushed kasoori methi powder
1 tbsp yogurt
Salt to taste
For garnishing:
1/2 cup fresh cream (malai)
2 tbsp chopped coriander leaves

Soak the cashewnuts in water for 10 minutes. Grind to a fine paste. Keep half the paste aside for the gravy.
To the remaining cashew paste, mix in the yogurt, lemon juice, garam masala, chilli powder and salt. Put the paneer in a bakingdish and apply the yogurt paste. Marinate for half an hour. Bake in a preheated oven for 5 minutes. Keep aside.
Heat the butter in a heavy non-stick saucepan. Add the chillies, tomato puree, sugar and all the masala powders. Stir-fry for 3-4 minutes on medium heat. Add the cashew paste and yogurt.
Stir-fry for 3-4 minutes on low heat. Add the paneer and mix gently. Heat through and remove to a serving dish.
Garnish and serve hot with rotis or naans.