Vibrant Paneer Tikka Masala: A Creamy, Flavorful Delight

In a large mixing bowl, combine the plain yogurt, ginger-garlic paste, turmeric powder, red chili powder, ground cumin, ground coriander, garam masala, black pepper, lemon juice, cooking oil, and salt. Mix well. Add the cubed paneer and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours.

Heat 1 tablespoon of cooking oil in a large skillet over medium-high heat. Add the marinated paneer in a single layer and cook for 3-4 minutes per side, until golden brown and slightly charred. Remove and set aside.

In the same skillet, add 2 tablespoons of cooking oil over medium heat. Sauté the finely chopped onion for 8-10 minutes until soft and deep golden brown. Stir in 2 teaspoons ginger-garlic paste and cook for 1 minute.

Reduce heat to low-medium. Add 1 teaspoon red chili powder, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric powder, and 1/2 teaspoon garam masala. Cook for 30 seconds, stirring constantly. Pour in the canned crushed tomatoes. Simmer, covered, for 15-20 minutes, stirring occasionally.

Drain the soaked cashews and blend with 1/2 cup water (or vegetable broth) until completely smooth to form a paste.

Stir the cashew paste into the simmering tomato sauce. Add the heavy cream (or coconut cream) and crushed dried fenugreek leaves. Stir until combined. Add sugar (if using) and salt to taste. Simmer for an additional 5-7 minutes.

Gently fold the cooked paneer pieces into the finished masala sauce. Heat through for 2-3 minutes until warmed. Garnish generously with fresh, chopped cilantro and serve hot.