Ingredients

• Paneer: 300g cut into large cubes

• Curd (Yogurt): 1/2 cup thick/hung curd for marination

• Veggies: 1/2 cup diced onions, capsicum (bell pepper), and tomatoes

• Spices: Kashmiri red chili powder, turmeric, cumin powder, coriander powder, and garam masala

• Binders & Aromatics: 2 tbsp roasted gram flour (besan), 1 tbsp ginger-garlic paste, and kasuri methi (dried fenugreek leaves)

• Gravy Base: Tomatoes, onions, cashews, oil/butter, and fresh cream

• Marinate the Paneer and Veggies: Mix the thick curd, roasted gram flour, ginger-garlic paste, and dry spices in a bowl. Add the paneer cubes, onion squares, and capsicum, then let it rest for 20 minutes.

• Grill the Tikka: Heat a pan or skillet with a little oil and sear the marinated paneer and vegetables until they have a slight char on all sides. Set aside.

• Prepare the Gravy: Sauté chopped onions and ginger-garlic paste in a pan. Add tomato puree and cashew paste, cooking until the oil separates from the mixture.

• Combine: Add water to adjust gravy consistency, followed by a pinch of garam masala and kasuri methi. Gently drop in the cooked paneer and vegetables.

• Finish: Stir in a spoonful of fresh cream, garnish with fresh coriander leaves, and turn off the heat.

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