Spiced Grilled Paneer Tikka

1.In a large mixing bowl, combine salt, lemon juice, and Greek yogurt. Mix well until smooth.

2.Add garam masala, cumin powder, turmeric, Kashmiri chili powder, ginger garlic paste, and 1 tbsp oil to the yogurt mixture. Stir to form a uniform marinade.

3.Add paneer cubes to the marinade and gently coat them well. Cover and refrigerate for at least 30 minutes, preferably 3-4 hours or overnight for best flavor.

4.Heat 2-4 tbsp oil and 1.5 tbsp butter in a pan over medium heat.

5.Remove paneer cubes from the marinade, letting excess drip off, and shallow fry them in batches until golden brown and slightly charred on all sides, about 2-3 minutes per side. Remove and set aside.

6.In another pan or kadai, heat 2-3 tbsp oil over medium heat. Add cumin seeds and let them splutter.

7.Add finely chopped onions and sauté until golden brown, about 8-10 minutes, stirring frequently.

8.Add pureed ripe tomatoes to the pan and cook until the oil starts to separate from the masala, about 10-12 minutes.

9.Stir in Kashmiri chili powder, coriander powder, and garam masala. Cook for 2 minutes to blend the spices.

10.Add boiled water to the masala and bring to a gentle simmer.

11.Add ghee (optional) and butter to the masala, stirring well.

12.Add the shallow-fried paneer cubes to the masala and gently mix to coat them without breaking.

13.Sprinkle crushed kasoori methi and chopped cilantro leaves. Stir in fresh cream and sugar (if using). Simmer on low heat for 5 minutes to allow flavors to meld.

14.Adjust salt and spice levels to taste. Remove from heat.

15.To serve, garnish with sliced green chili and a drizzle of cream.

16.Serve hot over fluffy basmati rice, cumin rice, or with butter naan or your choice of flatbread.