Paneer Tikka Masala Skewers

Ingredients & Substitutes

Instructions

1. 1

   Prepare the marinade by whisking together 1/2 cup plain full-fat yogurt, 2 tablespoons ginger-garlic paste, 1 tablespoon lemon juice, 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1/2 teaspoon turmeric powder, 1 teaspoon Kashmiri red chili powder, 1 teaspoon garam masala, and 1 teaspoon salt in a large bowl.

2. 2

   Cut 500 grams of paneer into 1-inch cubes, 1 large red onion into thick petals, and 1 large green bell pepper into 1-inch squares, then add them to the prepared marinade, ensuring all pieces are well coated.

3. 3

   Cover the bowl and let the paneer and vegetables marinate in the refrigerator for at least 30 minutes.

4. 4

   Thread the marinated paneer and vegetables onto skewers alternately, ensuring not to overcrowd them.

5. 5

   Heat 2 tablespoons of mustard oil in a large non-stick pan over medium-high heat, then carefully place the skewers in the pan and cook for 3-4 minutes on each side until lightly charred and the paneer is golden brown.

6. 6

   In the same pan, reduce the heat to medium and add 1/2 cup tomato puree, cooking for 5 minutes while stirring occasionally until it thickens slightly, then stir in 1/4 cup heavy cream and cook for another 2 minutes.

7. 7

   Arrange the cooked Paneer Tikka Masala Skewers on a serving platter and pour the warm tomato cream sauce over them.

8. 8

   Garnish the skewers with 2 tablespoons of fresh chopped coriander leaves before serving.