Paneer Tikka Masala

Step 1: Prepare Paneer Tikka Marinade

In a bowl, add 1 tablespoon of hot mustard oil. Then add 1/2 tsp turmeric powder, 1 1/2 tsp Kashmiri chilli powder, 1 tsp cumin powder, 1 1/2 tsp coriander powder, 1/2 tsp pepper powder, 1 tsp garam masala powder, 1 tsp chaat masala powder, and 1 tsp salt. Mix all the dry spices and oil well until combined.

Step 2: Add Wet Ingredients to Marinade

Add 1 tsp ginger garlic paste, 1 cup fresh whisked curd, juice of 1/2 lemon, and 1/4 cup besan (gram flour) to the bowl. Finally, add a few kasuri methi leaves. Mix everything well until a smooth paste forms. Dilute with a little water to achieve the right consistency for the marinade.

Step 3: Coat Paneer and Vegetables

Add 400 gms of paneer cut into large pieces, wedges of 1 capsicum, wedges of 1 deseeded tomato, and wedges of 1 large onion to the marinade. Gently mix everything with your hands, ensuring all pieces are thoroughly coated with the marinade.

Step 4: Infuse Smoky Flavor

Heat a piece of charcoal on the stovetop until it's glowing red. Place the hot charcoal in a small steel cup. Place the steel cup into the marinating bowl, pour 1 tsp ghee on top of the charcoal, and immediately cover the bowl with a lid. Let it sit for about 5 minutes to infuse a smoky flavor into the paneer and vegetables. After 5 minutes, remove the charcoal cup.

Step 5: Assemble and Grill Skewers

Take a skewer stick and alternately thread pieces of tomato, onion, paneer, capsicum, onion, paneer, and tomato. Repeat for all the marinated pieces. Heat a grill pan and brush with ghee. Gently place the prepared skewer sticks on the pan. Brush ghee on all sides and grill them to perfection, turning at intervals, until golden brown and slightly charred on all sides. Once grilled, keep them aside.

Step 6: Prepare the Curry Base

In a wide and deep pan, heat 3 tbsp oil and 1 tbsp ghee. Once hot, add whole spices: 1 bay leaf, 1 piece of cinnamon, 2-3 cardamom pods, a few cloves, and 1 tsp cumin seeds. Roast them lightly until they release their aroma. Add 3 finely chopped onions and sauté until they turn to a lovely golden-brown color. Add 1 tsp ginger garlic paste and mix well.

Step 7: Cook the Gravy

Add 1/2 tsp turmeric powder, 1 tsp Kashmiri chilli powder, 1 tsp cumin powder, 1 tsp coriander powder, and 1 tsp salt to the pan. Mix all the spices well. Next, add the puree of 3 large tomatoes. Gently mix and cook on medium flame for about 15 minutes, or until the raw smell of tomatoes goes and the oil begins to separate. Remove the bay leaf.

Step 8: Combine Tikka with Gravy

Add 1 cup of water to the gravy to dilute it and achieve a nice consistency. Mix well. Add 1 tsp garam masala powder and give it a nice mix. Gently slide in the grilled paneer and vegetable pieces into the gravy. Mix everything together gently to coat the tikka pieces.

Step 9: Garnish and Serve

Finally, finish by adding some crushed kasuri methi leaves and finely chopped fresh coriander leaves. Gently mix everything together. Your Paneer Tikka Masala is ready to be served. Enjoy it hot with butter naan, roti, or jeera rice.

• Ensure all paneer and vegetable pieces are well coated with the marinade for maximum flavor.

• Gently mix the paneer and vegetables into the gravy to prevent breaking the paneer pieces.

• Adjust spice levels to your preference.

• Serve with butter naan, roti, phulkas, chapatis, or jeera rice.

• You can bake the paneer tikka in an oven or cook on a tawa if a grill pan is not available.