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1. Cut the paneer into bite-sized cubes and place in a mixing bowl.
400 g paneer
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2. Add the plain yogurt, lemon juice, ginger paste, garlic paste, kashmiri red chili powder, ground turmeric, garam masala, salt, and vegetable oil to the bowl and mix gently to coat the paneer evenly.
0.5 cup plain yogurt,
2 tbsp lemon juice,
1 tbsp ginger paste,
1 tbsp garlic paste,
1.5 tsp kashmiri red chili powder,
0.5 tsp ground turmeric,
1 tsp garam masala,
1 tsp salt,
2 tbsp vegetable oil
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3. Cut the red onion and green bell pepper into similar-sized chunks and fold them into the marinade. Cover and refrigerate for at least 20 minutes while you prepare the sauce and rice.
1 piece red onion,
1 piece green bell pepper
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4. Place the cashews in a small bowl, cover with hot water taken from the measured water, and let them soak for 15 minutes.
0.5 cup unsalted cashews,
1.5 cup water
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5. Heat half of the ghee in a saucepan over medium heat. Add the bay leaf, green cardamom pod, clove, and cinnamon stick and sauté for 30 seconds until fragrant.
1 tbsp ghee,
1 piece bay leaf,
3 piece green cardamom pod,
3 piece clove,
1 piece cinnamon stick
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6. Finely slice the red onion, then add it to the pan and cook, stirring, for 6 to 8 minutes until soft and lightly golden.
1 piece red onion
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7. Finely chop the ginger and garlic, add them to the pan, and sauté for 1 to 2 minutes until the raw smell goes away.
1 inch ginger,
4 piece garlic clove
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8. Roughly chop the tomatoes, add them to the pan, and cook for 8 to 10 minutes until they break down and become pulpy.
4 piece tomato
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9. Drain the soaked cashews and add them to the pan along with the kashmiri red chili powder, ground coriander, ground cumin, salt, sugar, and the remaining water. Simmer for 5 minutes, then remove from heat and cool slightly.
0.5 cup unsalted cashews,
1.5 cup water,
1 tsp kashmiri red chili powder,
1.5 tsp ground coriander,
1 tsp ground cumin,
1 tsp salt,
1 tsp sugar
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10. Discard the whole spices if you prefer a smoother sauce, then transfer the mixture to a blender and blend until completely smooth and creamy.
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11. Rinse the basmati rice under cold water until the water runs clear, then soak it in fresh water for 20 minutes. Drain well.
1.5 cup basmati rice
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12. In a saucepan, heat the ghee over medium heat. Add the cumin seed and let it crackle for 30 seconds.
1 tbsp ghee,
1 tsp cumin seed
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13. Add the drained basmati rice and sauté gently for 1 to 2 minutes to coat the grains with ghee and cumin.
1.5 cup basmati rice
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14. Pour in the water and add the salt. Stir once, bring to a boil, then reduce heat to low, cover with a tight lid, and cook for 12 to 15 minutes until the rice is tender and the water is absorbed.
2.5 cup water,
0.8 tsp salt
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15. Turn off the heat and let the rice rest, covered, for 5 minutes, then fluff gently with a fork and sprinkle with the chopped fresh cilantro.
2 tbsp fresh cilantro
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16. While the rice cooks, preheat a grill pan or heavy skillet over medium-high heat and lightly oil the surface.
2 tbsp vegetable oil
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17. Thread the marinated paneer, red onion, and green bell pepper onto skewers if using, or place them directly on the hot pan. Cook for 6 to 8 minutes, turning occasionally, until lightly charred on the edges. Remove from heat and set aside.
400 g paneer,
1 piece red onion,
1 piece green bell pepper
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18. Return the blended sauce to a wide pan and bring it to a gentle simmer over medium heat.
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19. Stir in the heavy cream and the remaining ghee, then crumble the kasuri methi between your fingers and add it to the sauce. Simmer for 3 to 4 minutes, stirring occasionally.
1 tbsp ghee,
0.5 cup heavy cream,
1 tbsp kasuri methi
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20. Add the grilled paneer, red onion, and green bell pepper pieces to the sauce and gently fold to coat. Simmer for another 3 to 4 minutes so the flavors meld, then adjust salt if needed.
400 g paneer,
1 piece red onion,
1 piece green bell pepper
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21. Sprinkle with chopped fresh cilantro just before serving.
0.2 cup fresh cilantro
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22. Spoon the jeera rice onto plates, ladle the paneer tikka masala over or alongside the rice, and serve hot.
400 g paneer,
1.5 cup basmati rice
By james