Restaurant Style Paneer Tikka Masala-recipeVeg

1

In a large bowl, add warm mustard oil along with turmeric powder, Kashmiri red chili powder, cumin powder, coriander powder, pepper powder, garam masala, chaat masala, and salt. Mix well.

2

Incorporate ginger-garlic paste, whisked thick curd, lemon juice, gram flour (besan), and a pinch of crushed kasuri methi. Whisk the mixture until smooth, adding a little water if needed for the right consistency.

3

Add the thick paneer cubes, along with capsicum, onion, and tomato wedges to the marinade. Gently coat all the pieces evenly.

4

For a smoky restaurant-style flavor, place a small steel cup in the center of the bowl. Heat a piece of charcoal on the stove until red hot, place it in the cup, pour a teaspoon of ghee over the coal, and immediately cover the bowl with a lid for 5 minutes.

5

Once infused with the smoky flavor, remove the charcoal. Thread the paneer and vegetables onto skewers in your preferred order.

6

Heat a grill pan, brush it with some ghee, and grill the skewers on all sides until nicely charred and cooked.

7

Heat oil and ghee in a wide pan. Add whole spices (bay leaf, cinnamon, cardamom, cloves, and cumin seeds) and sauté until fragrant.

8

Add finely chopped onions and sauté until they turn golden brown.

9

Stir in ginger-garlic paste, followed by the spice powders (turmeric, chili, cumin, coriander, and salt). Cook briefly.

10

Pour in the tomato puree and cook until the raw smell fades and the oil begins to separate from the masala.

11

Add water to achieve your desired gravy consistency and stir in garam masala

12

Finally, gently slide the grilled paneer and vegetables into the gravy. Finish by sprinkling crushed kasuri methi and fresh coriander leaves before serving.