Paneer Tikka Masala

Ingredients

• 14 oz paneer
• ½ cup plain yogurt
• 2 tsp ginger-garlic paste
• ½ tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• 1 tbsp lemon juice
• 2 tbsp vegetable oil
• 1 medium onion
• 15 oz canned crushed tomatoes
• ¼ cup cashews
• ½ cup heavy cream
• 1 tsp fenugreek leaves (kasoori methi) (optional)
• ½ tsp salt
• ¼ cup fresh cilantro (optional)

Steps

1. Cut paneer into 1-inch cubes. In a bowl, combine yogurt, 1 tsp ginger-garlic paste, 0.5 tsp turmeric, 0.5 tsp red chili powder, 0.5 tsp garam masala, lemon juice, and 0.25 tsp salt. Add paneer, toss to coat, and marinate for 20 minutes.
2. Preheat oven to 400°F (200°C). Arrange marinated paneer on a baking sheet and bake for 15-20 minutes, or until lightly browned.
3. Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
4. Add remaining 1 tsp ginger-garlic paste, 0.5 tsp turmeric, 0.5 tsp red chili powder, and 0.5 tsp garam masala to the pot. Cook for 1 minute until fragrant.
5. Stir in crushed tomatoes and cashews. Bring to a simmer, then reduce heat and cook for 10-15 minutes, stirring occasionally, until the sauce thickens slightly. Remove from heat and blend until smooth using an immersion blender or transfer to a regular blender.
6. Return the blended sauce to the pot. Stir in heavy cream and kasoori methi (if using). Add the baked paneer and gently simmer for 5-7 minutes, allowing the flavors to meld. Season with remaining salt to taste.
7. Garnish with fresh cilantro before serving. Serve hot with rice or naan.