Paneer Tikka Masala

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**For Paneer Tikka:**
250 grams paneer, cut into cubes
250 grams hung curd
15 grams ginger garlic paste
6 grams cumin powder
6 grams coriander powder
5 grams turmeric powder
6 grams red chili powder
6 grams garam masala
30 gramss besan (gram flour)
30 gramss lemon juice
15 grams Salt
30 ml refined oil
Skewers for grilling

**For Curry Sauce:**
30 ml refined oil or ghee
1 large onion, finely chopped
2 tomatoes, pureed
15 grams ginger garlic paste
6 grams cumin seeds
6 grams coriander powder
5 grams turmeric powder
6 grams red chili powder (adjust to taste)
6 grams garam masala
130 grams cashew paste (soak cashews in warm water and blend)
15 grams Salt
250 grams water
Fresh coriander leaves for garnish

 Instructions:

**For Paneer Tikka:**
1. In a bowl, mix all the marinade ingredients except for paneer.
2. Add paneer cubes to the marinade and let it marinate for at least 2 hours or overnight in the refrigerator.
3. Thread marinated paneer cubes onto skewers and grill or bake until golden and slightly charred.

**For Curry Sauce:**
1. Heat oil or ghee in a pan. Add cumin seeds and let them splutter.
2. Add finely chopped onions and sauté until golden brown.
3. Add ginger garlic paste and sauté until the raw smell disappears.
4. Add coriander powder, turmeric powder, red chili powder, and garam masala. Mix well.
5. Add tomato puree and cook until the oil separates from the masala.
6. Add cashew paste and cook for a few minutes.
7. Add water and salt. Simmer the sauce for 1015 minutes until it thickens.
8. Add grilled paneer cubes to the sauce and simmer for an additional 5 minutes.

Garnish with fresh coriander leaves and serve Paneer Tikka Masala hot with naan or rice. Enjoy the rich and flavorful taste!