Restaurant style Paneer Tikka Masala

*For the Paneer & Marinade:* *Paneer (Indian Cottage Cheese):* 200–250g, cut into bite-sized cubes *Yogurt (Curd/Hung Curd):* ½ cup (whisked smooth) *Bell Peppers (Capsicum):* 1 medium (diced into squares) *Onion:* 1 medium (petals separated and cut into squares) *Ginger-Garlic Paste:* 1 tablespoon * cooking oil* 1 tablespoon *Spices for marinade:* 1 tsp Kashmiri red chili powder, ½ tsp turmeric powder, 1 tsp garam masala, 1 tsp coriander powder, ½ tsp roasted cumin powder, 1 tsp dry mango powder (amchur), ½ tsp chaat masala, and salt to taste *Kasuri Methi (Dried Fenugreek Leaves):* 1 teaspoon (crushed) --- *For the Tikka Masala Gravy:* *Onions:* 2 large (finely chopped) *Tomatoes:* 3 medium (pureed or finely chopped) *Ginger-Garlic Paste:* 1 tablespoon *Green Chillies:* 1–2 (slit vertically) *Cashews:* 10–12 (soaked in warm water and ground to a smooth paste) *Cooking Oil / Butter / Ghee:* 2 tablespoons *Ground Spices:* 1 tsp Kashmiri red chili powder, ½ tsp turmeric powder, 1 tsp coriander powder, ½ tsp garam masala, and salt to taste *Fresh Cream:* 2–3 tablespoons *Kasuri Methi:* 1 teaspoon (crushed) *Fresh Coriander:* 2 tablespoons (finely chopped, for garnish)