Paneer Tikka Masala

Marinade the paneer and chickpeas: In a mixing bowl, combine the oil, ground cumin, garam masala, chili powder, tomato puree, and water to make the marinade. Add the paneer and chickpeas to the marinade and toss to coat evenly. Allow them to marinate for at least 30 minutes or refrigerate overnight for best results.

Prepare the curry sauce: In a large pan, melt the butter over medium heat. Add the ground fenugreek and cook for 1 minute. Stir in the crème fraîche and milk until well combined. Reduce the heat to low and simmer for 5 minutes, stirring occasionally.

Cook the paneer and chickpeas: Heat a separate pan or grill over medium-high heat. Cook the marinated paneer and chickpeas until golden brown and slightly charred, about 2-3 minutes per side. Remove from heat and set aside.

Combine the curry sauce and cooked paneer-chickpea mixture: Add the cooked paneer and chickpeas to the curry sauce and gently stir to coat them with the sauce. Season with salt to taste.

Garnish and serve: Garnish the Paneer Tikka Masala with chopped cashew nuts and thawed chopped white onion. Serve hot with steamed rice or naan bread.