Paneer Tikka Masala

Ingredients

• paneer500 g, cut into 3/4-inch cubes
• plain whole-milk yogurt1/2 cup
• ginger-garlic paste3 tbsp, divided
• kashmiri red chili powder2 tbsp, divided
• garam masala2 tsp, divided
• ground coriander1 tbsp
• ground turmeric1/2 tsp
• red bell pepper1, cut into 1-inch pieces
• red onion1, cut into 1-inch pieces (for the skewers) plus 1 finely chopped
• roma tomatoes6, puréed
• tomato paste2 tbsp
• heavy cream1/3 cup
• kasuri methi (dried fenugreek leaves)1 tbsp, crushed between palms
• neutral oil3 tbsp
• unsalted butter2 tbsp
• kosher saltto taste
• fresh cilantrofor garnish

Steps

1. 1

   Marinate the paneer.

   Whisk yogurt with 2 tbsp ginger-garlic paste, 1 tbsp kashmiri chili, 1 tsp garam masala, ground coriander, turmeric, 1 tsp salt, and 1 tbsp oil. Fold in the paneer and pepper/onion chunks for the skewers. Marinate at least 30 minutes.

2. 2

   Broil the paneer and vegetables.

   Heat the broiler with a rack 6 inches below. Thread paneer, peppers, and onion onto skewers (or arrange on a foil-lined sheet pan). Broil until the edges char and the marinade dries onto the surface, 8-10 minutes, turning once.

3. 3

   Cook the onions until golden.

   While the paneer broils, heat the remaining oil and the butter in a heavy pot over medium-high. Add the finely chopped onion and a pinch of salt, and cook until deeply golden, 10 minutes.

4. 4

   Simmer the tomato sauce.

   Stir in the remaining ginger-garlic paste and tomato paste. Cook 2 minutes, then add the puréed tomatoes, remaining kashmiri chili, and 1 tsp salt. Simmer briskly, stirring often, until the oil pools at the edges and the sauce darkens, 12 minutes.

5. 5

   Simmer with cream and spices.

   Lower the heat. Stir in cream, remaining garam masala, and kasuri methi. Slide in the charred paneer and vegetables along with any pan juices. Simmer gently 3 minutes for the flavors to settle.

6. 6

   Taste for salt and finish.

   Taste for salt. Finish with cilantro and serve with basmati or naan.