To prepare the marinade for the paneer tikka, take the yogurt in a large bowl. Add the chickpea flour, red chili powder, coriander powder, turmeric powder, Kashmiri chili powder, garam masala, and salt. Mix everything well.

Add the paneer cubes to the marinade and mix until the pieces are well coated.

Once the paneer is coated, cover the bowl and refrigerate for 20 minutes to let the flavors set.

After 20 minutes, the paneer tikka is ready to cook. Heat 1-2 teaspoons of oil in a nonstick pan over medium heat. Place the marinated paneer and onion cubes in the pan and cook until golden brown on the bottom.

To make the gravy, heat a pan over medium heat and add 2 tablespoons of oil. Once hot, add the cumin seeds and let them sizzle. Add a pinch of asafoetida, then stir in the ginger-garlic paste. Add all the spices—turmeric, coriander powder, dried fenugreek leaves, and garam masala—and sauté on low heat for a short time.

Add the tomato puree, salt, and roasted chickpea flour. Cook until the oil starts to separate. Add the cooked paneer tikka and 1 1/2 to 2 cups of water (360-480 ml). Simmer for 5 minutes, garnish with chopped cilantro, and serve.