A fusion twist using red curry paste, coconut milk, and lemongrass to flavor the tikka masala base.
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In a large bowl, whisk together the Greek yogurt, 1 tablespoon of red curry paste, ginger-garlic paste, and a pinch of salt to create the marinade.
Toss the paneer cubes and bell peppers in the marinade and let them rest in the refrigerator for at least 30 minutes.
Thread the marinated paneer and peppers onto skewers and grill or pan-sear with a little oil until charred on the edges, then set aside.
In a deep pan, heat coconut oil and sauté the remaining red curry paste and minced lemongrass until fragrant, about 2 minutes.
Slowly pour in the coconut milk, stirring constantly to incorporate the paste into a smooth, creamy sauce.
Add the kaffir lime leaves, fish sauce, and palm sugar, then simmer the sauce on low heat for 5-7 minutes until it thickens slightly.
Gently fold the grilled paneer and peppers into the curry sauce, ensuring they are well coated without breaking the cheese.
Garnish with fresh cilantro and serve hot with jasmine rice or garlic naan.
