Step-by-Step Instructions

1. 1.Prepare the Marinade

   In a bowl, combine 1 cup yogurt, 2 tbsp gram flour, 1/2 tsp carom seeds, 1/2 tsp chaat masala, 1 tsp coriander powder, 1/2 tsp red chili powder, 1/4 tsp turmeric, 1/3 tsp salt, 1 tsp cumin powder, 1 tsp kasuri methi, 1 tbsp ginger garlic paste, and 1 tbsp oil. Mix well until a smooth paste forms.

2. 2.Marinate Paneer and Vegetables

   Add 250g cubed paneer, 1 large cubed red and yellow bell pepper, and 1 large cubed onion to the marinade. Mix gently to ensure all pieces are coated. Cover and let it marinate for 30 minutes.

3. 3.Prepare the Gravy Base

   Heat 2 tbsp oil in a pan. Add 1 tsp cumin seeds and let them splutter. Then add 1 medium finely chopped onion and sauté until golden brown.

4. 4.Cook Spices and Tomatoes

   Add 1/2 tsp red chili powder, 1 tsp coriander powder, and 1/4 tsp turmeric powder to the sautéed onions. Stir for a few seconds, then add a splash of water to prevent burning. Add 1.5 medium finely chopped tomatoes and 1/3 tsp salt. Mix well, cover, and cook for 2-3 minutes until tomatoes soften and oil separates.

5. 5.Add Marinated Paneer and Vegetables

   Once the tomatoes are cooked and mashed, add about 1/4 cup of water and bring to a boil. Then, add the marinated paneer and vegetables to the pan. Mix everything thoroughly to combine with the gravy.

6. 6.Simmer the Paneer Tikka Masala

   Add another splash of water (about 1/4 cup) to prevent the marinade from sticking. Cover the pan and cook on low flame for 15-17 minutes, stirring once in between, until the paneer is cooked through and the gravy thickens to your desired consistency. Cook for another 3-4 minutes after stirring.

7. 7.Serve

   Once cooked, give it a final stir. Your Paneer Tikka Masala is ready to be served hot with roti, naan, or rice.