Paneer Tikka Masala

Ingredients

• 250 gPaneer, cut in cubes
• 1 largeOnion, cut in squares
• 1Capsicum, cut in squares
• 1Tomato, cut in squares
• 1/4 cupHung curd
• 1 tspCumin powder
• 1 tspTurmeric (haldi)
• 1 tspRed chilli powder
• 1 tspCoriander (dhania) powder
• 1 tspTandoori masala
• 1 tbspKasuri methi (dried fenugreek)
• 2 tbspMustard oil
• to tasteSalt
• 2Tomatoes (for gravy)
• 1Onion (for gravy)
• 1 tspGarlic
• 1 tspGinger
• 1 tspGreen chilli
• 3–4Cloves (laung)
• 3–4Green cardamom (elaichi)
• 1 pieceCinnamon stick (dalchini)
• 1–2Bay leaf (tej patta)
• 7–8Whole black pepper
• 1 tbspMelon seeds (magaj)
• 2 tbspCashews
• 1 tbspKhoya (mawa, optional)
• 2 tspBesan (gram flour)
• 1/2 cupFresh cream
• 2 tbspMilk powder
• 2 tbspTomato ketchup
• 1 tspSchezwan sauce
• 2 tbspButter

Method

1. 1

   Marinade the paneer: whisk hung curd with cumin, turmeric, chilli powder, coriander powder, tandoori masala, kasuri methi, mustard oil and salt. Toss in the paneer, onion, capsicum and tomato squares. Rest 30 minutes.

2. 2

   Skewer or arrange the marinated pieces on a tray. Char on a hot tawa, in an air-fryer at 200°C for 8–10 minutes, or under a grill until edges colour. Set aside.

3. 3

   Gravy base: in a pressure cooker, combine onion, tomatoes, garlic, ginger, green chilli, cloves, green cardamom, cinnamon, bay leaf, whole pepper, melon seeds, cashews (and mawa if using) with 1/2 cup water. Cook for one whistle on high, then 2 minutes on low. Cool, discard the bay leaf and blend smooth.

4. 4

   Heat butter and oil in a pan. Pour in the smooth paste and the besan dissolved in a little water. Fry 10 minutes on medium, stirring, until the gravy darkens and oil separates.

5. 5

   Stir in tandoori masala, milk powder, kasuri methi, tomato ketchup, Schezwan sauce and fresh cream. Simmer 3 minutes. Adjust salt.

6. 6

   Slide the charred paneer and vegetables into the gravy. Toss gently to coat without breaking. Rest 5 minutes off heat. Finish with a swirl of cream and serve with butter naan.