Indian Spiced Paneer Tikka Masala with Saffron Basmati & Charred Okra

Ingredients

• 14 oz paneer cheese, cut into 1-inch cubes
• 3/4 cup Greek yogurt, for marinade
• 2 tsp garam masala, divided
• 1/2 tsp ground fenugreek, methi
• 1 1/2 tsp cumin seeds
• 6 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1 1/2 cups tomato puree
• 3/4 cup heavy cream
• 1 large onion, finely diced
• 4 tbsp ghee or clarified butter, divided
• 1/4 cup fresh cilantro, chopped
• 1/2 tsp kasuri methi, dried fenugreek leaves
• 1 1/2 cups basmati rice, uncooked
• 1/4 tsp saffron threads, soaked in 2 tbsp warm milk
• 12 oz okra, trimmed, pat dry
• 1 tsp sea salt, to taste
• 1/2 tsp black pepper, to taste
• 1 tbsp lime juice

Instructions

1. 1

   Marinate paneer cubes in Greek yogurt mixed with 1 tsp garam masala, half the minced garlic and ginger, salt, and 1/2 tsp cumin seeds for at least 2 hours (preferably overnight in refrigerator).

2. 2

   Cook basmati rice according to package directions. In final 2 minutes, add saffron-soaked milk and stir gently. Cover and rest 5 minutes.