Paneer Tikka Masala

🔥 Prep

• Cut the 250 g paneer into 2 cm cubes.
• Slice the 2 onions into thick wedges and dice the 1 pc capsicum into similar‑sized pieces.
• Measure out 100 g yogurt, 1½ tbsp tandoori masala, 1 tbsp ginger‑garlic paste, 2 tbsp butter, 2 tbsp cream, 1½ tsp salt, and 150 ml water; keep them ready in small bowls.
• In a bowl, combine the yogurt, 1 tbsp tandoori masala, half the ginger‑garlic paste, and a pinch of salt; add the paneer cubes and toss to coat. Let marinate for 15 minutes (optional but recommended).

🔥 Cook

• 1. Heat a grill pan or heavy skillet over medium-high heat and add 1 tbsp of the butter. Once melted, place the marinated paneer cubes in a single layer and grill for 3‑4 minutes per side, turning until lightly charred and golden (total ~8 minutes). Remove the paneer and set aside on a plate.
• 2. Reduce the heat to medium, add the remaining 1 tbsp butter to the same pan, and add the sliced onions and diced capsicum. Sauté for 4‑5 minutes until they start to soften and the edges turn translucent.
• 3. Stir in the remaining ginger‑garlic paste and cook for 30 seconds until fragrant.
• 4. Sprinkle the remaining ½ tbsp tandoori masala and the 1½ tsp salt over the vegetables; stir and cook for 1 minute to release the aromas.
• 5. Pour in the 200 g tomato puree and 150 ml water, mixing well. Bring the mixture to a gentle boil, then reduce to low heat and simmer for 8‑10 minutes, stirring occasionally, until the sauce thickens and oil begins to separate at the edges.
• 6. Add the grilled paneer cubes back to the pan, gently tossing to coat them in the gravy. Simmer on low for 4‑5 minutes to let the paneer absorb the flavors.
• 7. Stir in the 2 tbsp cream, mixing until the sauce becomes smooth and glossy. Cook for an additional 1‑2 minutes on low to warm through; avoid boiling after adding cream.
• 8. Taste and adjust salt if needed. Remove from heat.

🔥 Serve

• Transfer the paneer tikka masala to a warm serving bowl and garnish with a drizzle of extra cream or a few fresh cilantro leaves.
• Serve hot with butter naan, garlic naan, or steamed basmati rice, alongside lemon wedges and sliced onions if desired.