Step 1

Add 3 tablespoons neutral-tasting oil, 1 teaspoon salt, ½ teaspoon turmeric powder, and ¼ teaspoon cayenne powder to large mixing bowl. Whisk ingredients together until well combined.

Step 2

Add 16 ounces paneer cubes to bowl. Gently stir until paneer is completely coated with spice mixture. Cover bowl with lid or plastic wrap and set aside.

Step 3

Heat large skillet over medium heat. When pan is warm, add 2 tablespoons ghee and let melt, tilting pan occasionally to distribute ghee across surface.

Step 4

Add half of one medium white onion (diced) and stir to incorporate. Sauté onion until softened, approximately 5 minutes.

Step 5

Add 1 serrano chile pepper, 3 cloves garlic, and 1 tablespoon grated fresh ginger to skillet. Stir to incorporate, then reduce under skillet to medium-low. Cook, stirring occasionally, until mixture develops rich toffee color, approximately 20 minutes. Note: If mixture sticks or begins to dry out, stir in drops of water periodically as needed, being careful not to add too much.

Step 6

Once desired color is achieved, add 1 ½ teaspoons garam masala and ½ teaspoon paprika to skillet. Stir well to incorporate spices and cook mixture until fragrant, approximately 3 to 5 minutes. Note: Add more water in small increments as needed if mixture sticks.

Step 7

When fragrant, stir in 1 8-ounce can tomato sauce, then remove skillet from heat and let mixture cool slightly. Transfer mixture to blender and blend until completely smooth. See Notes for tips to safely blend hot mixtures.

Step 8

Return completely smooth sauce mixture to skillet and return skillet to medium-low heat. Add 1 medium green bell pepper, 1 tablespoon dried fenugreek leaves, and 1 teaspoon salt. Stir until incorporated.

Step 9

Simmer mixture over medium-low heat 5 to 10 minutes or until caramelized and paste-like. Mixture will be thick and slices of bell pepper will be softened.

Step 10

While mixture simmers, heat second large skillet over medium heat. When pan is warm, add 1 tablespoon neutral-tasting oil and swirl pan to distribute oil across surface. Continue heating skillet until oil is hot and shimmering.

Step 11

When oil is hot, add seasoned paneer to skillet and sprinkle 1 large pinch salt over paneer cubes.

Step 12

Pan-fry paneer until golden brown on 2 to 3 sides, approximately 3 to 5 minutes, then transfer paneer to plate and set aside. Note: homemade paneer will need less cooking time. Store-bought paneer can handle 5 minutes.

Step 13

Remove skillet with sauce mixture from heat and let mixture cool slightly. Add 1 ¼ - 1 ¾ cups heavy cream to skillet and stir until cream is fully blended into sauce. Taste sauce and adjust seasonings as desired.

Step 14

Return skillet to medium-low heat. Add pan-fried paneer to sauce mixture and squeeze fresh lemon juice from 1 quarter of medium lemon over top of paneer. Gently stir until paneer is well coated.

Step 15

Taste sauce again and stir in additional lemon juice if desired. Divide paneer tikka masala into desired portions and serve immediately over steamed basmati rice (or cauliflower rice) with warm naan and plenty of chopped fresh cilantro.