Paneer Tikka Masala is a delightful dish that brings together the rich flavours of Indian cuisine in a wonderfully aromatic sauce. To create this recipe, start by marinating cubes of paneer in a mixture of yoghurt, spices, and a hint of lemon juice. Allow the paneer to absorb the flavours, then skewer and grill until it achieves a lovely char.

Meanwhile, prepare the masala by sautéing onions, ginger, and garlic until golden, then adding a medley of spices, tomatoes, and a splash of cream to create a luscious base. Once the paneer is grilled to perfection, add it to the sauce, ensuring each piece is generously coated. Allow it to simmer briefly for the flavours to meld, and serve hot with naan or rice for a truly satisfying meal. Tales of its deliciousness are sure to spread, making this dish a favourite at any gathering.

Vegetarian Paneer Tikka Masala is a delightful dish that brings a burst of flavour to the table, perfect for those who relish a bit of spice in their meals. At its core, this recipe combines succulent pieces of paneer marinated in aromatic spices, grilled to perfection, and then simmered in a rich, creamy tomato sauce.

To prepare, start by creating a marinade of yoghurt, garlic, ginger, and a melange of spices, including garam masala, cumin, and paprika, to give the paneer a robust flavour. Once the paneer has soaked up these delightful spices, skewer it with vibrant bell peppers and onions, and grill until charred and smoky.

The next step is to craft the masala. In a deep pan, sauté onions until golden, then add crushed tomatoes, followed by the remnants of your marinade, for depth and creaminess. Stir in a swirl of double cream for that luxurious touch, allowing the flavours to meld beautifully.

Serve this Paneer Tikka Masala with warm naan or fragrant basmati rice, garnished with fresh coriander for a dish that is not only a feast for the palate but also a visual delight. It's an ideal choice for gatherings, impressing both vegetarians and meat lovers alike with its rich tapestry of flavours.