In a medium bowl, mix together the tikka paste ingredients. Add in the paneer and toss to combine. Refrigerate and let marinate for 1 hour or overnight.

When ready, heat ½ tablespoon ghee in a large, nonstick saucepan. Add the onion and lightly salt. Sauté for about 5 minutes, stirring often, or until it starts to turn translucent. Add the garlic, ginger, and jalapeño and sauté an additional minute. Stir in the tomato paste and water and bring to a boil. Reduce the heat and let simmer for 10 minutes or until the sauce has started to thicken slightly. Remove from the heat and let cool slightly before add the sauce to a blender or food processor. Process until smooth.

Meanwhile, thread the paneer onto skewers and grill for about 10 minutes, turning frequently, until all sides are golden brown.

Return the sauce to the saucepan and stir in the marinade, grilled paneer, brown sugar, and remaining yogurt. Bring to a simmer over medium heat and let simmer for 5 minutes. Season to taste with salt & pepper. Garnish with cilantro and serve over basmati rice or grilled naan. Enjoy!