Paneer Tikka Masala

Ingredients

• 500 grams Firm Paneer (cubed)
• 1 cup Hung Curd (Greek Yogurt)
• 2 tablespoons Ginger-Garlic Paste
• 1.5 tablespoons Kashmiri Red Chili Powder
• 1 teaspoon Garam Masala
• 2 tablespoons Mustard Oil
• 2 cups Fresh Tomato Puree
• 0.5 cup Heavy Cream
• 1 tablespoon Kasuri Methi (Dried Fenugreek)
• 3 tablespoons Cashew Paste
• 2 cups Bell Peppers and Onions (large petals)
• 1 piece each Cinnamon Stick and Green Cardamom

Instructions

1. 1

   Whisk hung curd with mustard oil, half the ginger-garlic paste, chili powder, and garam masala to create a thick marinade.

2. 2

   Coat paneer cubes, peppers, and onions in the marinade and refrigerate for at least 2 hours to allow flavors to penetrate.

3. 3

   Thread the marinated paneer and vegetables onto skewers and grill in a tandoor or oven at 220°C until charred on the edges.

4. 4

   In a heavy-bottomed pan, heat oil and sauté whole spices, then add the remaining ginger-garlic paste and tomato puree.

5. 5

   Cook the tomato base on medium heat until the oil separates, then stir in cashew paste and a splash of water to create a velvety texture.

6. 6

   Incorporate the grilled paneer and vegetables into the simmering gravy, ensuring the charred bits are scraped into the sauce for smokiness.

7. 7

   Stir in heavy cream and crushed kasuri methi, then perform the 'Dhungar' method by placing a hot coal in a small bowl inside the pot and drizzling with ghee to smoke for 5 minutes.

8. 8

   Finish with a final sprinkle of garam masala and fresh cilantro before serving with garlic naan.