To prepare the marinade take a large bowl, combine the Greek yogurt, ginger-garlic paste, lemon juice, turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Mix well to ensure all the spices are evenly distributed.

Pour in the mustard oil and mix again. Add the paneer cubes to the marinade, gently tossing them to ensure they’re all evenly coated. Cover the bowl with a lid and let it marinate in the refrigerator for at least 1-2 hours.

For preparing the gravy, start by blending the tomatoes and green chilies into a smooth puree. Set it aside.

In a large pan, heat a little oil and add the asafoetida powder. Then, add the finely chopped onions and sauté until they turn golden brown.

Once the onions are cooked, add the tomato-chili puree to the pan. Cook on medium heat until the oil starts to separate from the mixture.

Stir in the blended cashew paste. This will give the gravy a creamy texture and rich taste.

Add salt and garam masala. Cook for another 5-7 minutes, stirring occasionally. If the gravy is too thick, add a little water to reach your desired consistency.

Preheat your grill, grill pan, or oven (under the broiler setting) to medium-high heat.

Remove the paneer cubes from the marinade and grill them until they’re golden brown on all sides. This should take about 2-3 minutes per side. If you’re using an oven, place the paneer on a lined baking sheet and broil, turning once to ensure even cooking.

Once the paneer is grilled, add the cubes to the simmering gravy. Let it cook together for about 5 minutes, so the paneer absorbs some of the gravy flavors.

Finally, garnish your Paneer Tikka Masala with fresh cilantro leaves. Serve hot with naan, roti, or rice for a complete meal.