Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.

9. 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.

10. 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.

11. 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.

12. 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.