For tikka:- in mixing bowl,add mustard oil and Kashmiri red chilli powder mix well to bleed the natural red colour, further add the remaining powdered spices, ginger garlic paste, roasted beasn and salt, black pepper powder to taste, mix well

And further add, freshly chopped coriander and mint leaves and hung curd, mix well further add diced tomatoes, onion and capsicum and paneer cubes, mix and marinate well but gently without breaking the paneer cubes

Smoke the marinated paneer,by placing a live charcoal and pouring few drops over it,keep it covered for at least 4-5 minutes to impart smoke flavour in it

Skew the paneer, onion, tomatoes and capsicum over a skewer, after skewing,keep the extra marinated aside to be used later in gravy

Cook and char the paneer on open flame, further, apply some melted butter over the charred paneer and cook them again briefly on open fire, you can also choose to grill them on pan by skewering it in either bamboo skewers or steel skewers. Keep it aside to be used later in the gravy

For gravy making the tomato onion puree that'll be the base, set a work on medium heat add oil the remaining ingredients in the wok and cook them on high flame for 2-3 minutes

Add hot water and cover & cook for 10-12 minutes on medium flame stir in regular interval, once the tomatoes are mushy, switch off the flame and cool down to room temperature

Transfer the cooled mixture in grinding jar and grind to a fine puree. keep the puree aside to be used later in the gravy

For the making the gravy, set a wok on medium heat, add oil+ghee, further add the jeera (cumin seeds) and let the jeera crackle,add the garlic ginger and green chilies paste saute them for 2 minutes on medium flame

Further add chopped onion and cook until golden brown

As the onion have turned golden brown, low down the heat to medium low, and add the Powder spices, add some water as well to avoid the masala from burning, cook for 2-3 minutes

Now add Tomatoes and salt a pinch, cook on high flame for 2-3 minutes, further add the prepared onion and tomato puree and the reserved marinade,mix well and cook for 7-8 minutes on medium High flame.

Now add the paneer tikka to the gravy and mix gently and cook for 3-4 minutes on medium flame you can adjust the consistency of the gravy by adding hot water.

Check for the seasoning and adjust the salt accordingly.

Add garam masala, kasuri methi and some freshly chopped coriander leaves, mix gently and cook for last 1 minutes, restaurant style paneer tikka masala is ready, serve hot with butter garlic naan, roti or any India bread of your choice