Paneer Tikka Masala

Instructions

1. Marinate the paneer
   In a bowl, mix 1 tbsp of tandoori masala powder, 1 tbsp yogurt, and a pinch of salt. Add paneer cubes and coat well. Let it marinate for at least 15 minutes, preferably in the refrigerator.
2. Grill the paneer
   Heat 1 tbsp oil in a pan and grill the marinated paneer on medium-high heat until lightly charred on all sides, about 5-6 minutes. Remove and set aside.
3. Prepare the base sauce
   In the same pan, add 1 tbsp oil and butter. Add chopped onions and sauté until golden brown. Add ginger-garlic paste and cook for 2 minutes until fragrant. Add chopped tomatoes and cook until soft and mushy, about 8-10 minutes.
4. Blend the sauce
   Let the mixture cool slightly, then transfer to a blender and blend until smooth. Strain the sauce back into the pan to remove any chunks for a silky texture.
5. Season and simmer
   Return the pan to heat. Add remaining tandoori masala, garam masala, red chili powder, turmeric, and salt. Cook for 2-3 minutes, stirring continuously. Add diced bell pepper and cook for another 3 minutes.
6. Add cream and finish
   Lower the heat and slowly stir in the heavy cream. Add the grilled paneer cubes and simmer for 5 minutes. Crush the dried fenugreek leaves between your palms and sprinkle over the curry.
7. Garnish and serve
   Turn off the heat and garnish with fresh coriander leaves. Serve hot with naan bread or steamed rice.