Paneer Tikka Masala
Spiced paneer in a rich, creamy tomato sauce, a vegetarian delight.
⏱️ 60 min🍽️ Serves 1
🔥 420 kcal💪 28g protein🍚 30g carbs🥑 22g fat🌾 6g fibreper serving
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Ingredients
- 🧀400 g paneer
- 🍦200 g yogurt
- 🧄1 tbsp ginger-garlic paste
- 🧡1 tsp turmeric powder
- 🌶️1 tsp red chili powder
- 🌶️2 tsp garam masala
- 🍋1 tbsp lemon juice
- 🌻1 tbsp oil
- 🧅1 large onion, chopped
- 🍅400 g canned crushed tomatoes
- 🥛100 ml cream
- 🍚1 tsp sugar
- 🧂 salt, to taste
- 🌿2 tbsp fresh cilantro, chopped
Pro tips
- For extra smoky flavor, char the marinated paneer lightly under a broiler or on a grill before adding to the sauce.
- Adjust chili powder to your spice preference; for more heat, add a pinch of cayenne pepper.
- Serve with warm naan bread or basmati rice to soak up the delicious gravy.
- A pinch of kasuri methi (dried fenugreek leaves) can be added with the garam masala for an authentic touch.
Method
- 1Cut paneer into 1-inch cubes. In a bowl, mix yogurt, ginger-garlic paste, turmeric, red chili powder, 1 tsp garam masala, and lemon juice. Add paneer, coat well, and marinate for at least 15 minutes.
- 2Heat half the oil in a pan over medium-high heat. Add marinated paneer and cook until lightly browned on all sides. Remove and set aside.
- 3In the same pan, add remaining oil and sauté chopped onion until golden brown.
- 4Add crushed tomatoes, remaining 1 tsp garam masala, and sugar. Cook for 10-12 minutes, stirring occasionally, until the sauce thickens and oil separates.
- 5Stir in cream and salt to taste. Bring to a gentle simmer.
- 6Gently add the browned paneer cubes to the sauce and cook for another 5 minutes, allowing the paneer to absorb the flavors.
- 7Garnish with fresh cilantro before serving.