Vegetarian Paneer Tikka Masala

About this recipe

Paneer Tikka Masala is restaurant food that tastes even better at home—grilled paneer, charred at the edges, in a tomato gravy that tastes of cooked things rather than raw spice. It's the dish that proves a home kitchen can outpace the restaurant if you're willing to add one extra step. Grilling changes everything. Hung curd (thick yoghurt that's been strained overnight) coats the paneer and prevents it from drying out under direct heat; tandoori masala, ginger-garlic paste, and salt mix through this marinade. Twenty minutes of resting lets the flavours penetrate. Then the paneer—cut into thick 3 cm cubes—goes on a hot pan or skewer until the edges char and the surface takes on colour and texture. This charring is not a mistake; it's the entire point. It gives the paneer something to hold onto when it meets the gravy. The gravy itself is tomato-based, built on caramelized onion and butter for richness, cashew paste for body. It must taste complete before the grilled paneer joins it—too much spice and you'll mask the char; too little and the whole thing falls flat. Serve with roti or rice, and this freezes beautifully for up to a month. Make it when you want to impress, or when you want to remind yourself that good food is as much about intention as ingredients.