Matar Paneer Tikka Masala

1.In a large bowl, combine the yogurt, ginger-garlic paste, tikka masala spice blend, garam masala, cumin seeds, coriander powder, turmeric powder, red chili powder, lemon juice, and salt. Mix well to create a marinade.

2.Add the paneer cubes and green peas to the marinade, ensuring they are well coated. Cover and let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator for deeper flavor.

3.Preheat your grill or oven to medium-high heat. If using skewers, soak them in water for 30 minutes to prevent burning.

4.Thread the marinated paneer and peas onto the skewers, alternating between the two. If you have leftover marinade, brush it over the skewers for extra flavor.

5.Grill the skewers for about 10-15 minutes, turning occasionally, until the paneer is golden and slightly charred. If using an oven, place them on a baking sheet and bake for 15-20 minutes, turning halfway through.

6.While the paneer and peas are grilling, heat oil in a large pan over medium heat. Add the chopped onions and sauté until they are golden brown.

7.Add the pureed tomatoes to the pan and cook for about 5-7 minutes, stirring occasionally, until the oil starts to separate from the mixture.

8.Stir in the remaining spices: cumin, coriander, turmeric, red chili powder, and salt. Cook for another 2-3 minutes to enhance the flavors.

9.Once the paneer and peas are grilled, gently add them to the masala sauce. Stir to combine and let it simmer for 5 minutes to allow the flavors to meld together.

10.Garnish with fresh coriander leaves before serving. Serve hot with naan or rice.