Indian Paneer Tikka Masala
Paneer Tikka Masala is a true gem in the world of vegetarian Indian cuisine, combining the soft, creamy goodness of paneer with the rich, aromatic flavors of tikka masala sauce. Trust me, it's a love story written in spices and flavors that you absolutely don't want to miss!
Servings :
Calories : 384kcal
Ingredients
Paneer
- 1 tablespoon oil
- 14 oz (400 g) paneer
- 4 tablespoon Greek yogurt
- 2 cloves garlic, grated
- 1 tablespoon ginger, grated
- 2 teaspoon garam masala spice mix, see notes
- ½ teaspoon smoked paprika, or paprika
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon salt
- ¼ teaspoon cayenne pepper
Tikka Masala
- 1 tablespoon oil
- 1 onion, minced
- 2 cloves garlic, grated
- 1 tablespoon ginger, grated
- 2 tablespoon garam masala spice mix, remaining mix, if homemade according to the notes section
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon ground turmeric
- ½ teaspoon cayenne pepper
- 1 x 14 oz can (400 g) tomato passata
- ½ cup (120 ml) water
- ⅓ cup (80 ml) heavy cream, Vegan: soy or oat cream
- 1 teaspoon sugar
Instructions
- Paneer: Mix yogurt, garlic, ginger, and the remaining spices for the paneer in a bowl. Cut the paneer into large cubes, add to the bowl, and mix well.
- Heat a frying pan with 1 tablespoon of oil. Add the paneer and fry on both sides for a few minutes until golden brown. Set aside.
- Tikka Masala: Heat a pan with 1 tablespoon of oil. Add onion and sauté over medium heat for 3 minutes. Add garlic and ginger, sauté for another 30 seconds. Add the spices, and sauté for another 30 seconds.
- Add tomato passata and water, let it simmer on low heat for 10 minutes.
- Season with cream and sugar. Stir in the paneer and let it warm up again.
- Serve Paneer Tikka Masala in a bowl and garnish with cilantro if desired. It pairs wonderfully with jasmine rice, basmati rice, or warm naan bread. My personal favorite way to enjoy it is alongside this Rice Cooker Biryani!
Notes
Leftovers can be stored in an airtight container in the refrigerator for 2 days.
Reheating: Heat with a splash of water in a frying pan.
For those who don't like it spicy, omit the cayenne pepper. You can also reduce the amount of ginger and garlic, which makes the Tikka Masala a bit milder in taste.
Homemade Garam Masala Spice Mix:
- 1 tablespoon ground cumin
- 1 ½ teaspoon ground coriander
- 1 ½ teaspoon ground cardamom
- 1 ½ teaspoon black pepper
- 1 teaspoon ground cinnamon
- ½ teaspoon clove powder
- ½ teaspoon ground nutmeg
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Nutrition
Calories: 384kcal | Carbohydrates: 19g | Protein: 17g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 66mg | Sodium: 97mg | Potassium: 567mg | Fiber: 3g | Sugar: 8g | Vitamin A: 705IU | Vitamin C: 14mg | Calcium: 526mg | Iron: 2mg
