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1. Cut the paneer into 2.5 cm (1 inch) cubes. In a bowl, combine the yogurt, half the turmeric, half the Kashmiri chili powder, half the cumin, a pinch of salt, and the lemon juice. Toss the paneer cubes in this marinade and set aside for at least 15 minutes.
400 g Paneer,
3 tbsp Plain full-fat yogurt,
0.8 tsp Ground cumin,
0.4 tsp Turmeric,
0.8 tsp Kashmiri chili powder,
1.5 tsp Salt,
1 tbsp Lemon juice
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2. Preheat your oven to 220°C (425°F). Cut the red bell peppers into 2.5 cm pieces and toss with the neutral oil and a pinch of salt. Spread on a baking sheet in a single layer. Add the marinated paneer cubes to the same sheet. Roast for 18–20 minutes, flipping once halfway, until the paneer is lightly charred and the peppers are soft with caramelized edges.
2 piece Red bell pepper,
2 tbsp Neutral oil,
1.5 tsp Salt
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3. Rinse the basmati rice under cold water until the water runs clear. Place in a saucepan with double the volume of cold water and a pinch of salt. Bring to a boil, then reduce to the lowest heat, cover tightly, and cook for 12 minutes. Remove from heat and let steam, covered, for 5 minutes, then fluff with a fork.
1.5 cup Basmati rice,
1.5 tsp Salt
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4. While the rice cooks, heat the ghee in a large saucepan or deep skillet over medium heat. Add the cumin seeds and let them sizzle for 20–30 seconds until fragrant. Add the finely diced onions and cook over medium heat, stirring occasionally, for 15–18 minutes until deeply golden brown.
2 piece Yellow onion,
3 tbsp Ghee,
1 tsp Cumin seeds
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5. Add the minced garlic and grated fresh ginger to the onions and cook for 1–2 minutes, stirring constantly, until the raw smell disappears. Add the remaining turmeric, Kashmiri chili powder, ground coriander, and remaining ground cumin. Stir and cook the spices in the oil for 45–60 seconds until fragrant.
5 clove Garlic cloves,
1 tbsp Fresh ginger,
0.8 tsp Ground cumin,
1.5 tsp Ground coriander,
0.4 tsp Turmeric,
0.8 tsp Kashmiri chili powder
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6. Pour in the crushed tomatoes and stir well to combine with the spiced onion base. Season with salt and simmer over medium heat for 10–12 minutes, stirring occasionally, until the sauce thickens and oil begins to pool on the surface.
1 can Canned crushed tomatoes,
1.5 tsp Salt
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7. Reduce heat to low and stir in the heavy cream. Add the frozen peas and simmer gently for 3–4 minutes until the peas are cooked through and the sauce is silky. Remove from heat and stir in the garam masala. Taste and adjust seasoning.
1 cup Frozen peas,
0.5 cup Heavy cream,
1 tsp Garam masala
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8. Divide the fluffy basmati rice among four bowls. Spoon the tikka masala sauce generously over the rice. Top each bowl with the roasted paneer and caramelized peppers. Garnish with fresh cilantro and serve immediately.
By mansi