Ingredients:

  • 1 pound (450g) paneer, cut into 1-inch cubes
  • 1 cup (240ml) plain yogurt (full-fat or Greek yogurt)
  • 1 tablespoon (15ml) ginger-garlic paste
  • 1 tablespoon (15ml) lemon juice
  • 1 teaspoon (5ml) garam masala
  • 1 teaspoon (5ml) turmeric powder
  • 1/2 teaspoon (2.5ml) red chili powder (or to taste)
  • 1/2 teaspoon (2.5ml) salt
  • 1 tablespoon (15ml) vegetable oil or ghee
  • 2 tablespoons (30ml) vegetable oil or ghee
  • 1 medium onion, finely chopped
  • 1 green bell pepper, chopped (optional)
  • 1 tablespoon (15ml) ginger-garlic paste
  • 1 teaspoon (5ml) garam masala
  • 1 teaspoon (5ml) cumin powder
  • 1 teaspoon (5ml) coriander powder
  • 1/2 teaspoon (2.5ml) turmeric powder
  • 1/4 teaspoon (1.25ml) red chili powder (or to taste)
  • 1 (28 ounce/794g) can crushed tomatoes
  • 1 cup (240ml) heavy cream (or coconut cream for dairy-free)
  • 1/2 cup (120ml) water (or vegetable broth)
  • 1 tablespoon (15ml) sugar (optional, to balance acidity)
  • Salt to taste
  • Fresh cilantro, chopped, for garnish

Instructions:

  1. Combine marinade ingredients in a bowl. Add paneer and toss gently to coat. Refrigerate for at least 20 minutes, or up to 2 hours.
  2. Preheat grill pan or skillet over medium-high heat. Grill or pan-fry the marinated paneer until lightly browned on all sides, about 5-7 minutes total. Set aside.
  3. Heat oil or ghee in a large pot. Add chopped onion and bell pepper (if using) and sauté until softened and lightly golden, about 5-7 minutes.
  4. Stir in ginger-garlic paste and all the dry spices (garam masala, cumin, coriander, turmeric, chili powder). Cook for 1 minute, until fragrant.
  5. Add crushed tomatoes, water (or broth), and sugar (if using). Bring to a simmer, then reduce heat and cook for 15 minutes, stirring occasionally, until the sauce has thickened slightly.
  6. Stir in heavy cream (or coconut cream) and salt to taste. Simmer for another 5 minutes.
  7. Gently add the grilled paneer to the sauce. Simmer for 5 minutes, allowing the paneer to absorb the flavours.
  8. Garnish with fresh cilantro. Serve hot with rice, naan, or roti.