Paneer Tikka Masala

1. 1
   prep · ~2 min

   Prepare the marinade.

   1.In a mixing bowl, combine 0.5 cup hung yogurt with 1 tbsp ginger-garlic paste, 1 tsp Kashmiri red chili powder, pinch of turmeric, pinch of garam masala, 1 tbsp lemon juice, 1 tbsp besan, and a pinch of salt.

   2.Whisk until smooth and lump-free.
2. 2
   mix · ~15 min

   Marinate the paneer and vegetables.

   1.Gently fold the paneer cubes, bell pepper squares, and onion layers into the marinade until evenly coated.

   2.Cover and set aside for 15 minutes to absorb the flavors.

   TIPDon't stir too vigorously — paneer is delicate and can crumble. Use a folding motion.
3. 3
   grill · ~9 min

   Grill the paneer tikkas.

   1.Thread the marinated paneer, bell peppers, and onions alternately onto skewers.

   2.Heat a tawa over medium heat and brush with 1 tsp oil.

   3.Place the skewers on the hot tawa and cook, turning gently, until all sides are charred and golden (6-8 minutes).

   4.Remove from skewers and set aside on a plate.

   TIPA slight char on the paneer edges gives that essential smoky tandoori flavor.
4. 4
   temper · ~2 min

   Temper the whole spices for the gravy.

   1.Heat 2 tbsp ghee in a kadhai over medium heat until it shimmers.

   2.Add 1 bay leaf, 1-inch cinnamon stick, 2 crushed cardamoms, and 2 cloves.

   3.Sizzle the spices until fragrant (30 seconds).
5. 5
   saute · ~11 min

   Sauté the onion base.

   1.Add the finely chopped onion and sauté until deep golden brown (8-10 minutes).

   2.Add 1 tsp ginger-garlic paste and 2 slit green chilies. Cook until the raw smell fades (1 minute).

   TIPTake your time with the onions — deep browning is what builds the gravy's sweet, rich backbone.
6. 6
   saute · ~12 min

   Cook the tomato masala.

   1.Pour in the fresh tomato puree, stirring well to mix with the onions.

   2.Add 1 tsp coriander powder, pinch of cumin powder, 1 tsp Kashmiri red chili powder, and pinch of garam masala.

   3.Cook, stirring occasionally, until the oil separates from the masala and the raw tomato smell disappears (10-12 minutes).

   TIPA drop of oil glistening at the edges of the masala means it's perfectly cooked and ready for the next step.
7. 7
   simmer · ~7 min

   Simmer the gravy.

   1.Add 1 cup water and a pinch of salt. Stir well.

   2.Bring to a gentle simmer and cook until the gravy thickens slightly (5-7 minutes).
8. 8
   mix · ~1 min

   Finish the gravy with cream.

   1.Lower the heat and stir in 2 tbsp fresh cream.

   2.Mix until the gravy turns a rich orange-red and silky smooth.

   TIPKeep the heat low after adding cream — high heat can make it split.
9. 9
   assemble · ~2 min

   Add the grilled tikkas to the gravy.

   1.Gently slide the grilled paneer tikkas, bell peppers, and onions into the simmering gravy.

   2.Fold everything together carefully and warm through for 2 minutes.

   TIPDon't boil after adding paneer — just warm it through to keep the paneer soft.
10. 10
    garnish · ~1 min

    Garnish with kasuri methi and coriander leaves.

    1.Crush the kasuri methi between your palms and sprinkle over the dish.

    2.Scatter chopped coriander leaves on top.

    TIPCrushing the kasuri methi releases its essential oils and intensifies the flavor.
11. 11
    serve

    Serve the Paneer Tikka Masala hot with naan or jeera rice.

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