Using your fingers, gently toss and mix everything until paneer cubes are well coated. Close and rest this for 20-30 mins.
Insert the marinated paneer, capsicum and onion cubes onto skewers. Don’t insert more than 5-6 pieces per skewer.
Repeat this with rest of the marinated paneer tikka.
In a preheated oven, grill these at 180°C for 12-15 mins or until all the sides are golden brown. If placing on a rotisserie grill, there is no need to turn the skewers. Otherwise, turn them every 5 minutes to ensure even cooking. Set these aside.
To make Paneer Tikka Masala:
In a microwave safe bowl, add cubed onions and tomatoes.
Add some water and microwave on high for 4-5 mins until both tomatoes and onions are cooked. Let this mixture cool down completely.
In a blender, add this cooled down onion-tomato mixture and grind it smooth.
In a pan, heat oil. Add ginger garlic paste and saute for few secs until the raw smell is gone.
Add prepared onion tomato paste and mix well.
Add all masala powders – red chilli powder, Kashmiri chilli powder, turmeric powder, coriander powder, cumin powder, sugar and salt as needed.
Mix everything well and cook on medium flame, closed.
Stir occasionally as needed and cook the paste until it comes together and there is no raw smell.
Add fresh cream and crushed kasoor methi. Mix well. Cook on low flame for another minute.
Add prepared paneer tikka and mix well. Add fresh coriander leaves and remove from heat.
Serve hot with some Naan or Kulcha or any Indian bread.
Paneer Tikka can be made on stove top too – refer this recipe.
It is optional to cook onion tomato base in microwave. Alternatively boil them in a pan with some water on stove top.
Instead of fresh cream, thick beaten curd can be used (for low cal version) or substitute it with cashew or almond milk/cream.