Paneer masala is the perfect recipe for vegetable lovers. Made by sauteed vegetables, sauce made with a special method and cottage cheese that makes it packed with flavors. br br Watch this Masala TV video to learn how to make Paneer Masala and Tikka Mousse Tart lets Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 19 November 2019.br br br If you enjoy cooking Pakistani food and are looking for recipes, videos of LIVE shows, totkas, and other food stories in both Urdu and English, subscribe to this Youtube channel or go to our website: br br Paneer Masala :br Ingredients:br Cottage cheese (cubed) ½ kgbr Chopped onion 1br Cubed onion 1br Cubed capsicum 1br Spring onions 2br Green chilies 4 largebr Oil as requiredbr For Sauce: br Chopped garlic 2-3 clovesbr Chopped ginger 1inch piecebr Cayenne pepper 1 tspbr Chili sauce ½ cupbr Soy sauce 2-3 tbspbr Vinegar 1 tbspbr Sugar ½ tbspbr Salt to tastebr Corn flour 1 tbspbr br Method:br Heat oil, saute onion, capsicum, spring onions, sliced green chilies. In another pan, heat oil, add chopped onion, garlic and ginger when onions softens add water, bring to a boil and add all sauce ingredients with cayenne pepper, sugar, salt and simmer few minutes. Now add in 1 tablespoon corn flour dissolved in water, thicken sauce and taste. To the sauce add cottage cheese and sautéed vegetables, serve.br br br Tikka Mousse Tart lets:br Ingredients:br br Chicken breasts (cubed) 2br Thick yogurt 2 tbspbr Cayenne pepper powder 1tspbr Ginger paste ¾ tspbr Garlic paste 1 tspbr Turmeric powder ¼ tspbr Roasted cumin powder 1 tspbr All spice powder 1 tspbr Dried Fenugreek leaves ¾ tspbr Lemon juice 1 tbspbr Salt to tastebr Black pepper as requiredbr Oil 2 tbspbr Cheddar cheese 50gmbr Cream 200mlbr Butter as requiredbr Coriander to garnishbr br For Tart Shells:br Flour 200gmbr Salt a pinchbr Cold unsalted butter 100gmbr Egg 1br Cold water 2-3 tbspbr br METHOD:br Mix the flour, salt and cold butter cubes with a pastry blender or fork but not with hand, once crumbs form add in egg and cold water and form into dough. Leave in cling for an hour in the fridge and then roll out in small tart shells, prick with a fork bake blind at 180 degrees C with paper and beans for 10 minutes and then remove paper and bake a further 10 minutes till golden. Set aside on a wire rack to cool.br In a bowl marinate chicken pieces with all the ingredients mentioned for tikka marinade. Cover and refrigerate it overnight. Place the marinated chicken pieces in a skewer and cook it on a grill pan. Keep basting with butter. Cool and keep aside, once cooled add the chicken in blender with cheddar cheese and cream, blend to a smooth paste. Transfer the paste in a piping bag and pipe it in the tart shells. Garnish and serve as an appetizer.