In a blender, combine hung curd, cilantro, mint, green chilies, ginger-garlic paste, lemon juice, besan, oil, garam masala and salt. Blend to a smooth, thick green marinade. Adjust salt and lemon to taste. If too thick, add 1–2 tsp water.

Marinate paneer

Gently toss paneer cubes in the green marinade until all pieces are evenly coated. Cover and refrigerate for at least 30 minutes, preferably 1 hour.

Skewer and cook

Thread marinated paneer onto skewers, leaving small gaps. Preheat a tandoor or oven to high (240–260°C / 465–500°F) or heat a grill skillet on high. If using an oven, place skewers on a tray lined with foil. Cook for 8–10 minutes, turning once, until edges char lightly. Baste with butter or ghee during the last 2 minutes for shine and flavor. For an authentic flame finish: briefly hold skewered paneer over an open gas flame for 10–15 seconds per side, brushing with a little ghee, to impart smokiness. Remove and keep warm.

Butter Masala Sauce

Sauté aromatics

In a saucepan over medium heat, melt 2 tbs butter with 1 tbs oil. Add chopped onion and cook, stirring occasionally, until soft and golden, 6–8 minutes. Add minced garlic and ginger; sauté 1 minute until fragrant.

Cook tomato base

Add tomato puree, turmeric, red chili powder, coriander powder and salt. Simmer on medium-low heat, stirring occasionally, for 8–10 minutes until the sauce thickens and the raw tomato smell cooks off.

Finish sauce

Crush and add kasuri methi, then stir in heavy cream and 0.25 cup water to loosen to desired consistency. Simmer gently 3–4 minutes. Taste and add sugar if needed to balance acidity. Stir in the remaining 1 tbs butter for gloss and check seasoning.

Blend (optional for very smooth sauce)

For an ultra-smooth butter masala, cool slightly and blend the sauce briefly in a blender until velvety, then return to the pan and reheat gently.

Beetroot Rice

Prepare rice base

In a medium saucepan, heat ghee or oil over medium heat. Add cumin seeds and bay leaf; let them sizzle for 20–30 seconds.

Cook rice with beetroot

Add the rinsed rice and sauté for 1 minute to coat grains. Add grated beetroot, water and salt, bring to a boil. Reduce heat to low, cover and simmer 12–15 minutes until rice is tender and water is absorbed. Remove from heat and let rest, covered, 5 minutes. Fluff gently with a fork, removing bay leaf.

Assembly & Garnish

On each plate, spread a ladle (about 3/4 cup) of warm butter masala sauce in the center.

Spoon a nest of beetroot rice (about 3/4 cup) onto the sauce to form a bed.

Arrange 6–8 pieces of hariyali paneer tikka on top of the rice. Spoon a little extra sauce over the paneer if desired.

Garnish with chopped cilantro, a small knob of butter on the sauce, and lemon wedges on the side. Serve immediately.