Paneer Tikka Masala – Indian Style

Step 1: Prepare the Marinade

In a bowl, combine 1/2 cup curd, 1 tsp lal mirch, 1/2 tsp turmeric powder, 1 tsp coriander powder, 1/2 tsp salt, 1/2 tsp garam masala, 1/2 tsp kali mirch, 1 tbsp ginger-garlic-green chili paste, and 2 tbsp hot oil. Mix well until a smooth paste forms.

Step 2: Marinate Paneer and Vegetables

Add 250g paneer (cut into cubes), 1 diced capsicum, and 1 diced onion to the marinade. Mix thoroughly, ensuring all pieces are coated.

Step 3: Cook Marinated Paneer and Vegetables

Heat a pan and add the marinated paneer and vegetable mixture. Sauté for 5-7 minutes over medium heat until the paneer is lightly browned and the vegetables are slightly tender. Remove from pan and set aside.

Step 4: Prepare the Gravy Base

In the same pot, heat 2 tbsp oil. Add 1 tsp cumin seeds and let them splutter. Add 1 finely chopped onion and sauté until it turns light golden brown (approx. 3-4 minutes).

Step 5: Add Tomato and Spices

Add 1/2 cup tomato puree to the sautéed onions. Stir in 1 tsp lal mirch, 1 tsp coriander powder, 1/2 tsp turmeric powder, and 1/2 tsp salt. Cook for 5-7 minutes, stirring occasionally, until the oil separates from the masala.

Step 6: Combine Paneer and Gravy

Add the previously cooked paneer and vegetable mixture to the gravy. Mix well to combine.

Step 7: Simmer the Curry

Pour in 1/2 cup water. Add 1/2 tsp garam masala and 2 tbsp fresh coriander. Stir gently. Cover the pot and let it simmer for 5-8 minutes on low heat, allowing the flavors to meld.

Step 8: Serve

Once the curry reaches your desired consistency, turn off the heat. Serve hot.

• For best results, marinate the paneer and vegetables for at least 30 minutes, or even overnight in the refrigerator, to allow the flavors to fully develop.

• Adjust the amount of green chilies and red chili powder according to your spice preference.

• Ensure the oil is hot when adding cumin seeds for them to splutter properly and release their aroma.

• For a smoky flavor, you can grill or pan-fry the marinated paneer and vegetables until slightly charred before adding them to the gravy.

• Add a touch of cream or cashew paste to the gravy for a richer, creamier texture.

• Experiment with different vegetables like mushrooms or zucchini in the marinade.