Tandoori Handi Paneer Tikka Masala Gravy - Indian Style

Step 1: Prepare the Marinade

In a bowl, combine 1/4 cup hung curd, 1 tablespoon besan, 1/2 teaspoon salt, 1/2 teaspoon red chili powder, 1/2 teaspoon Kashmiri red chili powder, 1/4 teaspoon turmeric powder, 1/2 teaspoon cumin powder, 1 teaspoon oil, and 1 teaspoon ginger-garlic paste. Mix well until smooth.

Step 2: Marinate Paneer and Vegetables

Add 200 grams cubed paneer, 1 medium cubed onion, 1 medium cubed green capsicum, and 1 medium cubed tomato to the marinade. Gently mix to coat all pieces. Cover and let it rest for at least 15-20 minutes.

Step 3: Prepare Gravy Base

Heat 2 tablespoons mustard oil in a handi (pot) until smoking. Add 1 teaspoon cumin seeds and 1/4 teaspoon asafoetida. Sauté for a few seconds until fragrant.

Step 4: Sauté Onions and Ginger-Garlic

Add 1 medium finely chopped onion and sauté until it turns light golden brown, about 3-4 minutes. Then add 1 teaspoon ginger-garlic paste and sauté for another minute until fragrant.

Step 5: Add Tomato Puree and Spices

Pour in the puree of 2 medium tomatoes. Cook for 5-7 minutes until the oil starts to separate from the mixture. Add 1 teaspoon red chili powder, 1 tablespoon coriander powder, 1/2 teaspoon turmeric powder, and 1 teaspoon garam masala. Mix well and cook for 2-3 minutes.

Step 6: Incorporate Cashew & Melon Seed Paste

Add 2 tablespoons of cashew and melon seed paste (made from soaked and ground cashews and melon seeds). Cook for another 5 minutes, stirring continuously, until the oil separates again and the mixture thickens.

Step 7: Season the Gravy

Add 1 teaspoon salt and 1/2 teaspoon sugar. Mix well. Crush 1 tablespoon kasuri methi between your palms and add it to the gravy. Mix.

Step 8: Simmer Gravy

Pour in 1 cup of water. Bring the gravy to a boil, then reduce heat and simmer for 5 minutes, covering the pot with a lid.

Step 9: Roast Marinated Paneer and Vegetables

While the gravy simmers, heat 1 tablespoon oil in a separate pan. Add the marinated paneer, onion, capsicum, and tomato. Roast on high heat for 5-7 minutes, turning occasionally, until they are lightly charred and tender.

Step 10: Combine and Cook

Add the roasted paneer and vegetables to the simmering gravy. Mix gently and cook for another 5 minutes, covered, allowing the flavors to meld.

Step 11: Perform Dhungar (Charcoal Smoke Infusion)

Heat a piece of charcoal on a direct flame until it's red hot. Place a small metal bowl in the center of the paneer gravy. Carefully transfer the hot charcoal into the bowl. Pour 1 teaspoon of oil over the charcoal to create smoke. Immediately cover the pot tightly with a lid for 5 minutes to infuse the smoky flavor into the dish.

Step 12: Finish and Serve

After 5 minutes, remove the lid and carefully take out the charcoal bowl. Stir the paneer tikka masala gravy. Drizzle 2 tablespoons of fresh cream on top (optional) and serve hot with naan, roti, or rice.

• Allow the paneer and vegetables to marinate for at least 15-20 minutes for best flavor absorption.

• The sugar helps balance the flavors of the spices in the gravy.

• The charcoal smoke infusion (Dhungar) is crucial for the authentic tandoori flavor; ensure the pot is tightly covered to trap the smoke.