Paneer Tikka Masala
A popular Indian dish made with marinated paneer cooked in a creamy tomato sauce. This recipe is a twist on the classic version, with a focus on aromatic spices.
Ingredients
- ●250g paneercubed
- ●2 tablespoons tikkastore-bought or homemade
- ●2 tablespoons aromaticgaram masala, cumin, coriander
- ●1 large onionchopped
- ●3 cloves garlicminced
- ●2 large tomatodiced
- ●1 cup yogurtplain, full-fat
- ●1/2 cup creamheavy, full-fat
- ●1 teaspoon cumin
- ●1 teaspoon coriander
- ●1/2 teaspoon cayenne
- ●1 teaspoon salt
- ●1/2 teaspoon black pepper
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
In a large bowl, whisk together yogurt, lemon juice, garam masala, cumin, coriander, cayenne, salt, and black pepper.
- 3
Add the cubed paneer to the marinade and mix well. Cover and refrigerate for at least 30 minutes or up to 2 hours.
- 4
Remove the paneer from the marinade, letting any excess liquid drip off.
- 5
Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the paneer and cook until browned on all sides, about 5-7 minutes.
- 6
Transfer the paneer to a baking dish and set aside.
- 7
In the same skillet, add another 2 tablespoons of oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- 8
Add the minced garlic and cook for an additional minute.
- 9
Stir in the diced tomato, cumin, coriander, cayenne, salt, and black pepper. Cook for 2-3 minutes.
- 10
Add the heavy cream and bring the mixture to a simmer.
- 11
Return the paneer to the skillet and simmer for an additional 2-3 minutes, until the sauce has thickened.
- 12
Transfer the paneer to a serving dish and spoon some of the sauce over the top.
- 13
Garnish with chopped cilantro, if desired.
- 14
Serve hot over basmati rice or with naan bread.