Free recipe
Paneer Tikka Masala
Built around paneer and plain yogurt -- the method starts by tossing the paneer cubes with the yogurt.
This Indian paneer tikka masala builds its flavor from paneer, plain yogurt and garam masala, and comes together in about 60 minutes with medium-level technique. The method starts by tossing the paneer cubes with the yogurt.
Worth the 60 minutes -- this is a weekend project that pays off.
A few technique steps to focus on, but nothing that needs special equipment.
Built around paneer, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 12 oz (340 g) paneer, cubed
- 1/2 cup plain yogurt
- 1 tbsp garam masala
- 1 can (14 oz) crushed tomatoes
- 1 onion, chopped
- 3 cloves garlic and 1-inch ginger, minced
- 1/2 cup heavy cream
- 1 tsp paprika
- 1 tsp ground cumin
- 3 tbsp oil or butter, salt, cilantro
Nutrition (estimated, per serving)
Calculated from this recipe's own ingredient list; treat as an estimate, not a lab measurement.
Method
Toss the paneer cubes with the yogurt, 1 teaspoon garam masala, and the paprika and leave 20 minutes.
Heat 1 tablespoon oil in a pan over medium-high heat and sear the paneer 2-3 minutes until golden on a few sides. Remove (it finishes in the sauce).
In the same pan, cook the onion in the remaining oil 6-7 minutes until soft, then add the garlic and ginger for 1 minute.
Stir in the cumin and remaining garam masala, then the crushed tomatoes, and simmer 8-10 minutes until thick and the oil separates.
Blend the sauce smooth if you like, then return it to the pan and stir in the cream.
Add the paneer and simmer gently 5 minutes to warm through and soak up the sauce. Season with salt.
Finish with cilantro and serve with rice or naan.
The step worth not rushing: Heat 1 tablespoon oil in a pan over medium-high heat and sear the paneer 2-3 minutes until golden on a few sides. Remove (it finishes in the sauce).
