Paneer Tikka Masala

Steps

1. Finely grate the fresh ginger and garlic, then divide this paste into two halves. Cut the lemon in half. Cut the paneer into 1 1/4 inch (3 cm) cubes, and the green bell pepper and red onion into 1 1/4 inch (3 cm) petals, separating the onion layers.
2. In a large bowl, mix the Greek yogurt, half the ginger-garlic paste, 2 teaspoons of the Kashmiri chili, 1 teaspoon of the garam masala, the turmeric, the juice of 1/2 lemon, 1 tablespoon of the neutral oil and 1 teaspoon of the salt. Add the paneer, bell pepper and red onion, fold gently with a flexible spatula to coat, and marinate for at least 30 minutes, or up to 8 hours in the fridge.
3. While it marinates, cover the cashews with 150 ml (2/3 cup) of boiling water and let them soak for 15 minutes.
4. Melt the butter in a deep sauté pan over medium heat. Add the finely chopped yellow onions and cook for 10 to 12 minutes, stirring often, until deep golden brown and soft. Don't rush them: they are the sweet backbone of the sauce.
5. Add the other half of the ginger-garlic paste and stir for 1 minute, until the raw smell is gone. Add the rest of the Kashmiri chili, the cumin and the ground coriander and let them sizzle in the butter for 30 seconds without scorching.
6. Blend the canned peeled tomatoes with their juice and pour them into the pan. Simmer for 15 minutes, partly covered to prevent splatter, scraping the bottom now and then. The sauce is ready when it has darkened to brick red, thickened, and small beads of butter rise to the surface.
7. While the sauce reduces, turn the broiler to high and set the rack 4 inches (10 cm) from the element. Line a sheet pan with foil and grease it with the remaining neutral oil. Spread the marinated paneer and vegetables in a single layer, not touching, and broil for 8 to 10 minutes, turning halfway, until the edges are charred in spots.
8. Blend the cashews with their soaking water into a completely smooth cream. Stir it into the sauce with the heavy cream, sugar and remaining garam masala, and simmer for 3 minutes. If the sauce is too thick to coat a spoon, loosen it with a few spoonfuls of hot water.
9. Rub the dried fenugreek leaves between your palms over the pan to crumble them and wake up their aroma. Season with the rest of the salt, squeeze in the juice of the other 1/2 lemon and taste: the sauce should be round and spiced, with a touch of acidity.
10. Slide the broiled paneer, the vegetables and the charred bits from the sheet pan into the sauce. Warm for 2 minutes only over gentle heat, folding to coat: any longer and the paneer toughens. Scatter with chopped cilantro and serve right away.