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Directions:

• A. PANEER TIKKA:
• Take the paneer and cut it into small cubes of the size of your choice. Keep it aside. Also cut the onions into quarters and capsicums into small square shape. Keep them aside.
• Marination for the tikka: Take a big bowl, pour the yogurt/ hung curd into it and whisk till smooth. Add ginger-garlic paste, turmeric powder, chicken masala, red chili powder, garam masala, ½ tbsp chat masala and mix well with the yogurt/ hung curd till well incorporated. Then add the mustard oil, salt according to taste, lemon juice and kasuri methi; give a nice mix.
• To the yogurt spice mix add the paneer/ cottage cheese cubes and the onion-capsicum pieces. Give it a gentle mix using your hand. Do not over mix as it may break the paneer cubes. Rub the spice mix on the paneer cubes and veggies. Coat the paneer cubes and veggies well with the spice mix. Keep it aside for one hour to marinate.
• After one hour, heat a non-stick tawa or a grill pan on medium low heat. Brush the tawa with oil and also add butter and spread it. Now place the marinated paneer cubes in the centre of the tawa and marinated veggies around the paneer cubes. Keep the leftover marinate aside, it will be used in the gravy.
• Grill the paneer and veggies well. Time to time turn the paneer to cook on the other sides and also sprinkle oil on the tawa. Turn and cook the veggies on both the sides. Cook the veggies till char or brown and cook the paneer cubes till golden brown on all the sides. Keep it aside.
• B. TIKKA MASALA
• Heat 1 tbsp of oil in the pan/ kadhai, add butter to it. Temper the oil with cumin seed and bay leaves. Then add onion paste ,ginger-garlic paste and slit green chillies, fry till the paste releases oil. Then add the tomato puree and cook well, then add the cashew paste and fry for 5-10 minutes.
• Add all the dry spices to the paste i.e. cumin powder, coriander powder, turmeric powder, kashmiri red chili powder, kasuri methi and mix well. Cook till the masala releases oil. Add the remaining yogurt/curd marinate of the paneer tikka. Cook for 5 minutes. Season with salt.
• To the cooked masala add 1 1/2 cup of water for the gravy. Boil for 5-10 minutes or till the gravy becomes thick. Add the paneer tikka and the veggies to the gravy and cook for another 5-10 minutes. Sprinkle garam masala and mix well. Garnish with chopped coriander leaves and serve hot with chappati, naan, pulao, rice, etc.