Paneer Tikka Masala

Make the tikka marinade: in a large bowl whisk together yogurt, half the ginger-garlic paste, Kashmiri chili powder, cumin powder, turmeric, salt, and a splash of oil. Taste it — it should be bold, tangy, and vibrantly orange-red.

About 5 min

Cut paneer into 1.5-inch cubes and capsicum into similar-sized chunks. Add both to the marinade and fold gently — paneer is delicate and crumbles if you're rough. Cover and rest for at least 30 minutes (1 hour is better). The yogurt will tenderize the paneer and lock in the colour.

About 5 min

Heat a cast-iron or heavy non-stick pan until very hot — almost smoking. Add marinated paneer and capsicum in a single layer. Don't stir for 2–3 minutes — let them develop proper char marks. Flip once. The capsicum should be blistered and slightly soft, the paneer edges golden-brown. This smokiness is the soul of the dish.

About 8 min

In a separate pan, melt butter over medium heat. Add finely chopped onion and cook for 10 minutes until deep golden. Add remaining ginger-garlic paste and cook 2 minutes. Add tomato puree, coriander powder, and a pinch of salt. Cook on medium heat, stirring often, until the tomato cooks down completely and the butter surfaces around the edges — about 10 minutes.

About 15 min

Lower the heat and stir in the cream, then the garam masala. Simmer gently for 2–3 minutes until the gravy turns a rich burnt-orange and coats the back of a spoon.

About 5 min

Fold the charred paneer and capsicum into the gravy. Stir carefully — you want them coated, not broken. Simmer on low for 5–6 minutes so the paneer absorbs the masala. Crush kasuri methi between your palms and scatter it over the top for that final restaurant-worthy aroma. Serve immediately with naan.

About 7 min