Protein Paneer Tikka (Oven-Roasted)
Ingredients:
Low-fat paneer: 250 g (cubed)
Thick protein yoghurt (Greek-style): 4 tbsp
Ginger-garlic paste: 1 tbsp
Cumin powder: ½ tsp
Coriander powder: 1 tsp
Turmeric powder: ¼ tsp
Kashmiri red chilli powder: ½–1 tsp
Garam masala: ½ tsp
Kasturi methi (crushed): 1 tsp
Mustard oil: 1 tsp
Salt: to taste
Lemon juice: 1 tsp
Method:
Preheat the oven to 200°C.
Whisk the yoghurt until smooth. Add spices, mustard oil, lemon juice, and salt.
Coat the paneer gently and rest for 20–30 minutes.
Bake at 200°C for 12–15 minutes, flipping halfway, until lightly charred.
(Optional) Broil for 2–3 minutes for a smoky finish.
Set aside.
Makhani Gravy Base
Ingredients:
Ripe tomatoes: 4 medium (chopped)
Onion: 1 small (chopped)
Watermelon seeds (magaz): 2 tbsp
Garlic: 6 cloves
Dry ginger powder: ½ tsp
Kashmiri dried red chillies: 2
Coriander stalks: 2 tbsp
Salt: to taste
Water: as required
Oil: 1 tsp
Method:
(Optional but recommended) Soak watermelon seeds in warm water for 20–30 minutes for smoother blending.
In a pan, add tomatoes, onion, soaked seeds, garlic, red chillies, coriander stalks, dry ginger, salt, and a little water.
Cook for 10–12 minutes until soft.
Cool slightly and blend into a smooth paste.
Strain for a silky texture.
Heat oil, add the gravy, and simmer for 8–10 minutes until thick and glossy.
Adjust salt and add a pinch of honey if needed.
Final Finish (No Cream)
Ingredients:
Roasted paneer tikka
Protein yoghurt (whisked): 3 tbsp
Kasuri methi: 1 tsp
Garlic (finely chopped): 1 tsp
Red chilli powder: ½ tsp
Oil: 1 tsp
Fresh coriander: for garnish
Method:
Lower the heat completely.
Slowly add whisked yoghurt while stirring continuously (to prevent curdling).
Add paneer tikka and mix gently.
Simmer for 2–3 minutes only.
Light Tadka
Heat oil
Add garlic and sauté until lightly golden
Switch off the heat, then add red chilli powder and kasturi methi
Pour over the curry
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