Paneer Tikka Masala

Start by making thick yogurt. Add approx ¼ cup of plain yogurt to a fine-mesh strainer and let the liquid from it drip down for 30 minutes. You will get 2 tbsp thick yogurt from it. You can also use Greek yogurt to fasten the process.

Add 2 tbsp thick yogurt, 2 tsp ginger garlic paste, 1 tsp Kashmiri red chili powder, salt to taste, 2 tbsp lime juice, ½ tsp garam masala spice mix, and 2 tsp mustard oil to a large mixing bowl and mix everything well.

Wash 0.6 lb (300 g) paneer block with water and pat it dry using a kitchen towel. Cut the paneer block into 2-inch cubes. Peel 1 large onion and cut it into 2-inch cubes. Wash green bell pepper and cut it into 2-inch cubes as well.

Now add paneer cubes, cubed onion, and cubed green bell pepper to the marinade and mix gently to coat everything with the marinade. Cover the bowl and refrigerate for at least 2 hours.

Oven Method – Thread the marinated paneer, onion, and capsicum in metal skewers. Preheat the oven at 430 degrees f (220 degrees C). Arrange the skewers on a baking tray and bake for about 8 to 10 minutes until the paneer pieces are slightly browned. Now set the oven to broil and broil for 4-5 minutes until the paneer is slightly charred.

Stove Top Method – Heat 1 tbsp oil in a wide pan (grill pan is better) and once it is hot, add in the marinated paneer cubes along with onion and capsicum. Arrange the paneer and veggies in a single layer. Cook them on high heat until all the sides are browned and slightly charred.

Air Fryer Method – Preheat the air fryer to 400 degrees F. Arrange the marinated paneer, onion, and capsicum in the basket of the air fryer and air fry for 10 minutes.

Grill – Use a charcoal or a BBQ grill to grill the paneer.

Keep the leftover marinade aside. We will use it later while making the gravy.

If using bamboo skewers, make sure to soak them in water for at least 30 minutes to avoid them from burning while grilling.

Once the paneer and veggies are grilled, remove them from the skewers and keep aside. Use a fork to take out the paneer, onion and capsicum cubes off the skewers.

Heat 2 tbsp vegetable oil and 2 tbsp ghee in a large skillet over medium-high heat. I use a mixture of both oil and ghee as it gets the delicious flavor of ghee without getting too heavy. You can choose to use either oil or ghee.

When the oil is hot, add 2-3 cloves, 5-6 black peppercorns, 2 whole black cardamoms, and a 1-inch piece of whole cinnamon stick, and fry for 2-3 seconds. You can also crush the whole spices before adding them to the oil for a more profound flavor.

Add 1 cup of grated onion to the skillet and fry on medium heat until it is slightly browned. Keep stirring at regular intervals. It will take 6-8 minutes.

Now add 2 tsp ginger garlic paste and fry till onions are nicely browned. Add a splash of water if the onions are sticking to the bottom of the pan and burning. It will take 8-10 minutes for the onions to fry to the right consistency.

Once the onions are golden brown, add 1 cup grated tomato and ¼ cup tomato puree and simmer for 2-3 minutes. If tomato puree is not available, use 2 tbsp of tomato paste.

Add the leftover marinade from the paneer tikka, 2 tsp Kashmiri red chili powder, ½ tsp turmeric powder, and salt to taste and cook for a few minutes.

Add a half cup of water and the grilled paneer and vegetables to the skillet. Cook for 3-4 minutes or until the oil starts separating from the sides of the pan.

Now add 1 tsp honey, 1 tsp lime juice, ¼ cup heavy cream, and 1 tbsp Kasuri methi and cook for a minute.

Serve hot.