Step 1: Prepare Paneer for Marination

Cut 250 grams of malai paneer (or firmer paneer) into desired pieces. Note: Firmer paneer is recommended for easier handling.

Step 2: Make Paneer Marinade

In a bowl, combine 1 tablespoon of mustard oil and 1 tablespoon of Kashmiri red chili powder. Mix well to bring out the red color. Then add 1/4 cup hung curd, 1 teaspoon ginger garlic paste, 1 teaspoon coriander powder, 1/2 teaspoon chaat masala powder, 1/2 teaspoon garam masala powder, 1/2 teaspoon cumin powder, 1 tablespoon roasted gram flour (besan), 1 teaspoon crushed kasuri methi, and 1/2 teaspoon salt. Mix everything thoroughly until a smooth marinade forms.

Step 3: Marinate Paneer

Due to the paneer's softness, spread the marinade on a plate. Place the paneer pieces on top of the marinade. Use a pastry brush to coat the paneer pieces with the marinade. Alternatively, gently use your hands to coat the paneer. For better handling, pop the paneer in the freezer for 10 minutes before marinating. Ensure all paneer pieces are well coated.

Step 4: Fry Paneer

Heat 1 tablespoon of ghee in a pan on medium heat. Place the marinated paneer pieces in the pan, ensuring not to overcrowd it. Fry the paneer for a few minutes until golden brown on one side. Carefully flip them over and cook until browned on all sides. Remove the cooked paneer from the pan and set aside. Cook in batches if necessary.

Step 5: Sauté Aromatics for Gravy

In the same pan, add 1 teaspoon whole cumin seeds, 1 tablespoon chopped green chili (deseeded), 1 tablespoon chopped ginger, 1 tablespoon chopped garlic, and 1 cup chopped onion. Sauté for a few minutes until the onions turn translucent and start to brown around the edges.

Step 6: Add Spices to Aromatics

Add 1 tablespoon Kashmiri chili powder, 1 teaspoon coriander powder, 1/2 teaspoon turmeric powder, 1/2 teaspoon garam masala powder, 1 teaspoon salt, and 1 tablespoon roasted gram flour (besan) to the sautéed aromatics. Fry for 1-2 minutes to cook out the raw flavor from the spices.

Step 7: Add Tomato Puree and Cashew Paste, Cook

Pour in 1 cup fresh tomato puree and 1/4 cup cashew paste (made with cashews and water). Mix well, cover the pan, and cook for 10-15 minutes on medium-low heat, stirring occasionally to prevent sticking or burning, until the oil separates from the gravy.

Step 8: Blend Gravy

Using a hand blender, blend the gravy until smooth. You can also use a food processor and strain it for an even smoother consistency, or leave it rustic if preferred.

Step 9: Add Bell Peppers, Kasuri Methi, Cream, and Paneer

Add 1/2 cup chopped green bell peppers to the gravy. Cook for a short time to retain some bite in the peppers. Stir in 1 teaspoon kasuri methi and 1/4 cup cream. Mix well. Gently add the fried paneer tikka pieces to the gravy and mix carefully.

Step 10: Garnish and Serve

Garnish with fresh coriander and a drizzle of cream. Serve hot with rice or naan.

• Use a firmer paneer for easier handling during marination and frying.

• For an authentic smoky flavor, cold smoke the paneer while marinating or the finished curry by placing a hot coal in a small bowl with ghee and covering the dish for a few minutes.

• You can use canned tomatoes or store-bought tomato puree instead of fresh tomato puree.

• If you prefer a rustic texture, you can skip blending the gravy.