Paneer Tikka Shakshuka

Ingredients

• 400 grams Paneer cubes
• 800 grams Canned crushed tomatoes
• 0.5 cup Heavy cream
• 0.25 cup Greek yogurt
• 1 large Red bell pepper, diced
• 1.5 teaspoons Garam masala
• 1 teaspoon Kashmiri red chili powder
• 1 tablespoon Ginger-garlic paste
• 1 tablespoon Kasuri methi (dried fenugreek leaves)
• 4 large Fresh eggs
• 2 tablespoons Ghee
• 0.25 cup Fresh cilantro, chopped(optional)

Instructions

1. 1

   Marinate the paneer cubes in Greek yogurt, half the chili powder, and a pinch of salt for 20 minutes, then sear in a hot pan with ghee until golden.

2. 2

   In a large cast-iron skillet, sauté the diced bell peppers and ginger-garlic paste in the remaining ghee until fragrant and softened.

3. 3

   Add the crushed tomatoes, garam masala, and remaining chili powder; simmer on medium-low for 15 minutes until the sauce thickens and the oil begins to separate.

4. 4

   Stir in the heavy cream and crushed kasuri methi to create a velvety, makhani-style base, then gently fold in the seared paneer cubes.

5. 5

   Use the back of a spoon to create four small wells in the thick tomato-paneer gravy.

6. 6

   Carefully crack one egg into each well, ensuring the yolks remain intact and sit slightly above the sauce line.

7. 7

   Cover the skillet with a tight-fitting lid and cook for 5-7 minutes over low heat until the egg whites are just set but the yolks are still runny.

8. 8

   Garnish with fresh cilantro and a sprinkle of extra garam masala before serving directly from the skillet with warm naan.