Paneer Tikka

Chop the cottage cheese into big cubes.

Sprinkle with a pinch of salt and some chilli powder, then set aside for 10–15 mins.

Prepare the marination by mixing raw mustard oil, Kashmiri red chilli powder, salt, hung curd, ginger garlic paste, lemon juice, and dry fenugreek powder.

Add the marinated cottage cheese to the mixture and coat well. If the curd is runny, add 1 tsp of roasted gram flour.

Set aside the marinated paneer for 30 mins.

Heat oil in a pan and add a bay leaf, cumin seeds, cinnamon, cardamom, and cloves.

Add finely chopped onions and cook until light brown, then turn off the flame and stir to evenly brown.

Add green chillies and ginger garlic paste, turn on the flame, and add a splash of water to prevent burning.

Add Kashmiri red chilli powder and cook on low flame until the oil separates.

Add fresh tomato puree and salt, then cook on high flame until thick.

Add a little water to adjust gravy consistency and cook for 5 minutes.

Grill the marinated paneer on a hot grill pan or cook in oven at 200°C until golden marks appear, turning once only.

Reheat the prepared masala and add grilled paneer cubes to it.

Gently stir the mixture and add dry fenugreek powder, garam masala, fresh coriander, and 1/4 cup dairy cream.

Turn off the flame and lightly mix everything together.

Serve hot with laccha paratha or naan.