In a bowl, add the yogurt. Mix in the chickpea flour, salt, food coloring, Kashmiri chili powder, garam masala, ginger-garlic paste, and lemon juice.

Add the paneer cubes, onion, and bell pepper to the yogurt mixture. Gently mix to coat. Cover with plastic wrap and refrigerate for 1 hour.

Thread the marinated paneer, bell pepper, and onion onto skewers. Heat oil on a nonstick skillet and fry the paneer tikka on all sides until golden brown.

For the gravy: Boil the onion and blend it with the cashews to make a paste.

Blanch the tomatoes and puree them.

Heat oil in a pan. Add the onion-cashew paste and sauté until it turns light golden. Add the ginger-garlic paste and sauté for 2 minutes.

Add coriander powder, garam masala, turmeric, and chili powder. Cook until the oil separates.

Add the tomato puree and cook.

Remove the pan from the heat and stir in the whisked yogurt. Return the pan to the stove and mix well.

Add salt and sugar to taste. Add water to adjust the consistency of the gravy.

Cook until the gravy thickens. Stir in the cream and dried fenugreek leaves.

Remove the paneer tikka from the skewers and add to the gravy. Cook for 2 minutes, then turn off the heat.

Serve the prepared paneer tikka masala with naan or plain rice.