Step 1: Prepare the Marinade Base

In a bowl, add 1 tbsp 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, 1 tsp chaat masala, and 1 tsp salt. Mix everything well until combined.

Step 2: Add Wet Ingredients to Marinade

Add 1 tsp ginger garlic paste, 1 cup whisked fresh curd, and the juice of 1/2 lemon to the bowl. Next, add 1/4 cup besan (gram flour) and a few kasuri methi leaves. Gently mix all the ingredients until a smooth, thick paste forms. Dilute the marinade with a little water and whisk to achieve the right consistency.

Step 3: Marinate Paneer and Vegetables

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

Step 4: Infuse Smoky Flavor

Heat a piece of charcoal on the stovetop until it's glowing hot. Place the hot charcoal in a small steel cup and put the cup into the marinating bowl. Pour 1 tsp ghee over 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 Skewers

Take a skewer stick and alternately thread the marinated tomato, onion, paneer, capsicum, onion, paneer, and tomato pieces. Repeat for all the paneer and vegetable pieces.

Step 6: Grill Paneer Tikka

Heat a grill pan and brush a little ghee all over. Gently place the prepared skewer sticks on the hot pan. Grill the paneer and vegetables, turning them at intervals and brushing with ghee on all sides, until they are perfectly grilled and have nice char marks. Once grilled, keep them aside.

Step 7: Prepare Gravy Base

In a wide and deep pan, add 3 tbsp oil and 1 tbsp ghee. Once heated, add whole spices: 1 bay leaf, 1 piece of cinnamon, 1 cardamom, a few cloves, and 1 tsp cumin seeds. Roast them lightly until they release an aroma. Add 3 finely chopped large onions and sauté until they turn a lovely golden brown color. Then, add 1 tsp ginger garlic paste and sauté until the raw smell disappears.

Step 8: Add Spices and Tomato Puree

Add 1/2 tsp turmeric powder, 1 tsp Kashmiri chilli powder, 1 tsp cumin powder, 1 tsp coriander powder, and 1 tsp salt. Mix well and sauté the spices for a minute. Next, add the puree of 3 large tomatoes. Gently mix it in and cook on medium flame for about 15 minutes, until all the raw smell of the tomatoes is gone and the oil begins to separate from the masala.

Step 9: Finish the Gravy

After 15 minutes, check the masala; it should be thickened and the oil separated. Remove the bay leaf. Add 1 cup of water to dilute the masala and achieve a nice gravy consistency. Add 1 tsp garam masala and mix well. Gently slide in the grilled paneer and vegetables into the pan. Gently mix everything together. Finally, finish by adding some crushed kasuri methi and finely chopped fresh coriander leaves. Mix gently.

Step 10: Serve Paneer Tikka Masala

Your delicious Paneer Tikka Masala is ready! Serve it hot with butter naan, rotis, chapatis, or jeera rice. Enjoy this wonderful and flavorful dish!

• Ensure the mustard oil is hot before adding spices to the marinade for better flavor infusion.

• Gently mix the paneer and vegetables with the marinade to prevent the paneer from breaking.

• Cook the tomato puree until the oil separates and the raw smell is gone for a rich gravy base.

• For a spicier kick, add more Kashmiri chili powder or a pinch of regular red chili powder.

• You can bake or air-fry the paneer skewers instead of grilling them on a pan.

• Adjust the consistency of the gravy by adding more or less water according to your preference.