🌶️ Paneer Tikka Masala Recipe

🔹 Part 1: Make the Paneer Tikka

Ingredients:

• Paneer (Indian cottage cheese) – 250g, cut into 1-inch cubes

• Thick yogurt (curd) – ½ cup

• Ginger-garlic paste – 1 tbsp

• Lemon juice – 1 tbsp

• Kashmiri red chili powder – 1 tsp (for color)

• Turmeric powder – ¼ tsp

• Garam masala – ½ tsp

• Coriander powder – 1 tsp

• Cumin powder – ½ tsp

• Salt – to taste

• Oil – 1 tbsp

• Optional: diced onion, bell peppers, and tomatoes for grilling

Instructions:

1. In a bowl, mix yogurt, lemon juice, ginger-garlic paste, and all the spices with salt and oil.

2. Add paneer cubes (and optional veggies) and coat well. Let it marinate for at least 30 minutes, or up to 4 hours in the fridge.

3. Grill or pan-fry the marinated paneer until slightly charred on the edges. Set aside.

🔹 Part 2: Make the Masala (Curry)

Ingredients:

• Oil or ghee – 2 tbsp

• Butter – 1 tbsp (optional, for richness)

• Cumin seeds – ½ tsp

• Onion – 1 large, finely chopped

• Tomatoes – 2 medium, pureed or finely chopped

• Ginger-garlic paste – 1 tbsp

• Cashew nuts – 8–10, soaked and ground into a paste

• Kashmiri chili powder – 1 tsp

• Turmeric – ¼ tsp

• Coriander powder – 1 tsp

• Garam masala – ½ tsp

• Kasuri methi (dried fenugreek leaves) – 1 tsp, crushed

• Cream – ¼ cup (or substitute with milk or cashew cream)

• Salt – to taste

• Water – as needed

Instructions:

1. Heat oil and butter in a pan. Add cumin seeds and let them splutter.

2. Add chopped onions and sauté until golden brown.

3. Add ginger-garlic paste and cook for 1 minute until raw smell disappears.

4. Stir in tomato puree and cook until oil begins to separate (about 6–8 minutes).

5. Add chili powder, turmeric, coriander, and salt. Cook 1 minute.

6. Add cashew paste, cook for another 2–3 minutes.

7. Add water (about ½ to ¾ cup) to get your desired consistency. Simmer for 5 minutes.

8. Add grilled paneer tikka and simmer for another 5–7 minutes.

9. Finish with cream, crushed kasuri methi, and garam masala. Stir well and cook for 2 more minutes.

🔹 Garnish & Serve

• Garnish with fresh coriander leaves and a swirl of cream.

• Serve hot with naan, roti, or basmati rice.