Paneer Tikka Masala

How to Prepare

1. In a large mixing bowl, combine 2 kg of paneer cubes with 500g of yogurt
2. 4 tbsp ginger-garlic paste
3. 2 tbsp red chili powder
4. 1 tbsp turmeric powder
5. 2 tbsp garam masala
6. 2 tbsp kasuri methi, juice of 4 lemons, and 4 tbsp oil. Mix well to coat the paneer evenly. Add 4 diced bell peppers and 4 diced onions to the marinade. Let it marinate for at least 1 hour.
7. Skewer the marinated paneer, bell peppers, and onions alternately on skewers.
8. Preheat a grill or tandoor to medium-high heat. Grill the skewers for 10-12 minutes, turning occasionally, until the paneer is golden and slightly charred. Set aside.
9. For the gravy, heat 8 tbsp oil in a large pan over medium heat. Add 4 tsp cumin seeds and let them splutter.
10. Add 8 finely chopped onions and sauté until golden brown (about 10 minutes).
11. Add 8 tbsp ginger-garlic paste and cook for 2 minutes until the raw smell disappears.
12. Add 2 kg of tomato puree
13. 4 tbsp red chili powder
14. 2 tbsp turmeric powder
15. 4 tbsp coriander powder
16. 2 tbsp cumin powder, and salt to taste. Cook for 10-15 minutes until the mixture thickens and oil starts to separate.
17. Add 1 liter of heavy cream and 4 tbsp kasuri methi. Stir well and cook for another 5 minutes on low heat.
18. Add the grilled paneer skewers (remove from skewers if preferred) along with the vegetables to the gravy. Mix gently to coat them in the sauce.
19. Simmer for 5-7 minutes to allow the flavors to meld. Garnish with 1 cup chopped coriander leaves before serving.
20. Serve hot with naan, roti, or jeera rice.