Paneer Tikka Masala
In a bowl, combine oil and spices for paneer. Place paneer in bowl and coat completely with oil-spice mixture. Set aside.
Heat ghee in large skillet over medium heat. Add onion.
Cook the onion until softened, about 5 minutes.
Add serrano chile, garlic, and ginger. Reduce heat to medium-low.
Stir occasionally, until mixture achieves a nice toffee color, approximately 20 minutes. Add drops of water as needed if mixture starts to dry out or stick.
Add garam masala and paprika. Stir well. Cook until fragrant, approximately 3-5 minutes. Add more water as needed to reduce sticking.
Stir in tomato sauce, then transfer mixture to blender. Blend until smooth, then return sauce to skillet.
Next, transfer mixture to blender. Blend until smooth, then return sauce to skillet.
Add the sliced bell pepper, fenugreek, and salt to the pan.
Simmer mixture until caramelized and paste-like, approximately 5-10 minutes on medium-low heat.
While mixture simmers, heat 1 tablespoon oil in another large skillet over medium heat.
Add cubed paneer to oil and sprinkle a big pinch of salt on top. Pan-fry until golden brown on a couple of sides, approximately 3-5 minutes.
Add cream to sauce mixture and stir until smooth. Taste and adjust seasonings as needed.
Add paneer to sauce and squeeze juice of one lemon quarter on top. Stir well. Add more lemon juice to taste
Serve over basmati or cauliflower rice with naan. Top with plenty of chopped cilantro.