Paneer Tikka Masala: Creamy Tomato Delight

1.In a bowl, combine the yogurt, lemon juice, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, and salt. Mix well to create a marinade.

2.Add the cubed paneer to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

3.Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add the marinated paneer cubes and sauté until they are golden brown on all sides. Remove from the pan and set aside.

4.In the same pan, add the remaining tablespoon of oil and the butter. Once melted, add the cumin seeds and let them sizzle for a few seconds.

5.Add the finely chopped onions and sauté until they turn golden brown.

6.Stir in the pureed tomatoes and cook for about 10 minutes, stirring occasionally, until the mixture thickens and the oil starts to separate from the sauce.

7.Add the garam masala, kasuri methi, and sauté for another 2 minutes to enhance the flavors.

8.Gently fold in the sautéed paneer cubes into the tomato sauce, ensuring they are well coated. Cook for an additional 5 minutes to allow the paneer to absorb the flavors of the sauce.

9.Garnish with fresh cilantro before serving. Serve hot with naan or rice.