Restaurant Style Paneer Tikka Masala

Prepare the Marinade: In a large mixing bowl, whisk the dahi and besan. Add all the dry spices (ajwain, chaat masala, cumin powder, garam masala, turmeric, red chilli powder, salt). Add ginger-garlic paste and kasuri methi.

The Oil Trick: Heat 1 tbsp mustard oil until it smokes. Pour this hot oil over the spice mix in the bowl (it will sizzle). Whisk everything into a smooth paste.

Marinate: Add the paneer cubes, cubed onions, capsicum, and tomato. Coat them gently so the paneer doesn't break. Let it rest for 20–30 minutes.

Sear the Tikka: Heat a pan with a little oil. Place the marinated paneer and veggies in a single layer. Sauté on medium-high flame until they are golden brown and slightly charred. Remove and keep aside.

Make the Gravy Base: In a kadhai, heat 2 tbsp oil. Add cumin seeds. Once they splutter, add the chopped onions. Sauté until golden brown.ps. Cook until the sauce thickens slightly.

Cook Spices: Add ginger-garlic paste and cook for a minute until the raw smell disappears. Add the dry spices (cumin powder, red chilli powder, sabji masala). Mix well.

Tomato Stage: Add the fresh tomato puree. Cook this mixture on medium heat until the oil separates from the sides of the masala

Simmer: Add a little water to adjust the consistency of the gravy. Bring to a boil.

Combine: Add the fried paneer and veggies into the gravy. Simmer for 2-3 minutes.

Finish: Sprinkle crushed kasuri methi, garam masala, and fresh coriander leaves. Mix gently and serve hot.