Dunghar Paneer Tikka, Kaju Masala Recipe

Prepare hung yogurt (if not using store-bought)

If you don't have thick/hung yogurt ready: place 1.25 cups plain yogurt in a cheesecloth-lined sieve over a bowl and strain for 20–30 minutes until thick (about 1 cup of thick yogurt remains). Use this as the hung yogurt listed in ingredients.

Make the marinade

In a mixing bowl combine 1 cup hung yogurt, 2 tbs besan, 1 tbs ginger-garlic paste, 1 tbs Kashmiri red chili powder, 0.5 tsp turmeric, 1 tsp garam masala, 1 tsp chaat masala, 1 tsp crushed kasuri methi, 1 tbs lemon juice, 2 tbs mustard oil and 1.25 tsp salt. Whisk to a smooth, thick paste. Besan helps the marinade cling and reduces moisture when cooking.

Marinate paneer and vegetables

Gently fold 400 g paneer cubes, 2 pieces bell pepper pieces and 1 piece onion pieces into the marinade, coating evenly. Cover and refrigerate for at least 30 minutes (up to 2 hours). If short on time, 30 minutes will still impart good flavor.

Skewer the tikka

Soak wooden skewers in water for 15 minutes to prevent burning. Thread marinated paneer, bell pepper and onion alternately on skewers, leaving a little space between pieces so heat circulates evenly. Use 2–3 cubes per skewer depending on length.

Smoke (Dunghar) for authentic charred aroma

Heat the charcoal piece directly on a gas flame until red-hot (use tongs). Place a small heatproof bowl in a wide shallow dish or on the skewers' tray, set the skewer(s) over it. Put the red-hot charcoal in the small bowl, pour 1 tbs ghee over the charcoal and immediately cover the dish or closed oven tray with a tight lid or foil to trap the smoke. Let sit 1–2 minutes, then uncover — the tikka will pick up a smoky aroma. Discard the charcoal safely.

Cook the tikka

Two options: Oven/grill — preheat to 200°C (400°F), place skewers on a tray lined with foil and brush lightly with 2 tbs oil/butter. Roast for 10–12 minutes, turning halfway and basting once, until edges are lightly charred. Stovetop — heat a non-stick skillet or cast-iron tawa over medium-high, add 1 tbs oil and place skewers or pieces directly on the tawa, cook 2–3 minutes per side, basting with oil until golden and slightly charred. Remove from heat.

Finish and rest

Sprinkle a little extra chaat masala (optional) and a squeeze of lemon juice over the cooked paneer tikka. Let skewers rest 2 minutes before removing to retain juices.

Soak and blend cashews

Soak 1 cup raw cashews in hot water for 20 minutes (or 10 minutes in very hot water) until soft. Drain and transfer to a blender with 0.25 cup water; blend to a smooth, thick paste. Set aside.

Prepare onion-tomato base

In a blender, roughly puree 1 large chopped onion and 2 tomatoes to a smooth paste (or finely chop and sauté first). This will form a smooth gravy when cooked.

Temper whole spices

Heat 1 tbs oil + 2 tbs butter/ghee in a heavy-bottom pan over medium heat. Add 1 tsp cumin seeds, 1 bay leaf, 1 cinnamon stick and 2 green cardamom. Sauté for 20–30 seconds until fragrant, taking care not to burn the spices.

Sauté aromatics

Add 4 finely chopped garlic cloves and 1 tbs ginger paste plus 1 slit green chili; sauté 30–45 seconds. Add the onion-tomato puree, stir and cook on medium heat for 6–8 minutes until raw odor disappears and mixture thickens slightly, stirring occasionally.

Add spices and cashew paste

Stir in 0.5 tsp turmeric, 1 tsp coriander powder, 1 tsp cumin powder, 0.5 tsp Kashmiri red chili powder and 1 tsp salt. Cook 1 minute, then add the smooth cashew paste and 0.5 cup water. Mix well and simmer on low-medium for 6–8 minutes until the gravy is glossy and slightly thickened; stir to prevent sticking.

Finish with cream and fenugreek

Lower heat, stir in 3 tbs fresh cream and 1 tsp kasuri methi (crush between your palms before adding). Check seasoning and adjust salt if needed. Optionally add 1 tbs butter for extra richness and stir until combined. Simmer 1–2 more minutes, then remove from heat.

Combine paneer tikka with Kaju Masala (optional serving styles)

Option A (served separately): Spoon Kaju Masala into a shallow serving bowl and arrange hot paneer tikka skewers on a platter alongside, allowing guests to place tikka on the gravy. Option B (tikka in gravy): Remove paneer cubes from skewers and gently fold into hot Kaju Masala; simmer 1–2 minutes so paneer warms through and absorbs sauce (do not over-stir to avoid breaking cubes).

Garnish and serve

Garnish the gravy with 2 tbs chopped fresh coriander and drizzle remaining fresh cream if desired. Serve immediately with lemon wedges and extra chaat masala for sprinkling. Accompaniments: naan, rotis or jeera rice and a crisp salad.