Paneer Tikka Masala

Ingredients

Paneer

400 grams, cut into cubes

Plain yogurt

1 cup

Ginger-garlic paste

1 tablespoon

Turmeric powder

1/2 teaspoon

Red chili powder

1 teaspoon (adjust to taste)

Garam masala

1 teaspoon

Salt

to taste

Oil

2 tablespoons

Onion

1 large, finely chopped

Tomato puree

1 cup

Cashew nuts

1/4 cup, soaked in water

Fresh cream

1/2 cup

Kasuri methi (dried fenugreek leaves)

1 tablespoon

Fresh cilantro

for garnish

Instructions

1. In a medium bowl, mix together the yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, and salt to create a rich marinade.
2. Add the paneer cubes to the marinade, ensuring each cube is well-coated. For best results, let the paneer marinate for at least 20 minutes or refrigerate for a few hours for deeper flavor.
3. Heat the oil in a non-stick pan over medium heat. Carefully add the marinated paneer cubes and cook until they are golden brown on all sides, about 5-7 minutes. Remove the cooked paneer from the pan and set aside.
4. In the same pan, add the chopped onions and sauté until they turn golden brown, about 5 minutes.
5. Stir in the tomato puree and cook, stirring occasionally, until the oil separates from the masala, about 7-10 minutes.
6. In a blender, blend the soaked cashew nuts with a little water to create a smooth paste.
7. Add the cashew paste to the pan and mix well to combine with the tomato gravy, enhancing its creaminess.
8. Return the cooked paneer cubes to the pan and gently simmer for 5 minutes to allow the flavors to meld.
9. Stir in the fresh cream and crushed kasuri methi, mixing thoroughly. Cook for an additional 2 minutes to blend the flavors.
10. Garnish with fresh cilantro before serving. Serve hot with naan or steamed basmati rice.