Step-by-Step Instructions

1. 1.Cut Paneer

   Cut 250g of paneer into rectangular pieces.

2. 2.Marinate Paneer

   In a large bowl, combine the cut paneer with 3 tablespoons of curd, 1 tablespoon of besan (gram flour), 1 tablespoon of red chilli powder, 1 tablespoon of shahi paneer masala, 0.5 teaspoon of turmeric powder, 1 tablespoon of garlic paste, 1 teaspoon of kasuri methi, 1 tablespoon of chopped mint leaves, 2 tablespoons of chopped coriander leaves, and 1 teaspoon of salt. Gently mix until all paneer pieces are evenly coated with the marinade.

3. 3.Prepare Vegetables

   Deseed and cut 1 large green bell pepper into chunks. Cut 1 large tomato into chunks. Cut 1 medium onion into chunks.

4. 4.Heat Pan and Sauté

   Heat a pan over medium flame. Add 1 tablespoon of butter and 1 tablespoon of oil. Allow the butter to melt completely.

5. 5.Sauté Vegetables

   Add the chopped green bell pepper, tomato, and onion chunks to the pan. Sauté for 2-3 minutes until they are slightly softened but still retain some crunch.

6. 6.Add Marinated Paneer

   Carefully add the marinated paneer pieces to the pan with the sautéed vegetables. Gently mix for 1-2 minutes to combine the paneer with the vegetables and allow it to slightly cook.

7. 7.Add Gravy

   Pour 2 cups of pre-made tomato-onion gravy base into the pan.

8. 8.Simmer and Cook

   Mix everything well and bring the curry to a simmer. Cook for 5-7 minutes, stirring occasionally, until the gravy thickens slightly and the paneer absorbs the rich flavors.

9. 9.Garnish and Serve

   Garnish the Paneer Tikka Masala with fresh chopped coriander leaves. Serve hot with naan, roti, or rice.