Taj Mahal Paneer Tikka
Marinated paneer cooked in a creamy tomato sauce and served with basmati rice. A classic Indian dish inspired by the flavors of the Taj Mahal.
Ingredients
- ●250g paneerblanched
- ●2 tbsp taj mahal curry paste
- ●100g greek yogurt
- ●2 tbsp ghee or vegetable oil
- ●2 medium tomatoesdiced
- ●1 medium oniondiced
- ●1-inch piece gingergrated
- ●1 tsp cumin powder
- ●1 tsp coriander powder
- ●1/2 tsp cayenne pepper
Instructions
- 1
1. In a large bowl, whisk together the yogurt, curry paste, ghee or oil, cumin powder, coriander powder, and cayenne pepper. Add the paneer and mix to coat.
- 2
2. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
- 3
3. Heat a large skillet over medium-high heat. Remove the paneer from the marinade and cook until golden brown on all sides, about 5-7 minutes.
- 4
4. Transfer the paneer to a plate and set aside.
- 5
5. In the same skillet, add the diced onion and cook until translucent, about 3-4 minutes.
- 6
6. Add the grated ginger and cook for an additional minute.
- 7
7. Add the diced tomatoes and cook until they start to break down, about 3-4 minutes.
- 8
8. Add the cooked paneer back to the skillet and stir to combine with the tomato sauce.
- 9
9. Reduce the heat to medium-low and simmer, uncovered, for 5-7 minutes.
- 10
10. Taste and adjust the seasoning as needed.
- 11
11. Serve the paneer tikka hot, garnished with fresh cilantro if desired.