Name: Paneer Tikka Masala
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4
Ingredients: For the Paneer Tikka:; 0.5 Lbs Paneer, cut into 1-inch cubes; 1/2 cup plain yogurt (thick, not watery); 2 tablespoons besan (gram flour); 1 teaspoon ginger-garlic paste; 1 teaspoon salt; 1/2 teaspoon turmeric powder; 1 teaspoon coriander powder; 1 teaspoon garam masala; 1 teaspoon Kashmiri red chili powder (for color, not heat); 1 teaspoon kasuri methi (crushed dried fenugreek leaves); 1 tablespoon lemon juice (juice of ½ lemon); 2 tablespoons mustard oil (or oil of choice); 1 medium red onion, cut into 1-inch cubes, petals separated; 1 small green bell pepper, cut into 1-inch cubes; 1 small red bell pepper, cut into 1-inch cubes; 2 tablespoons butter (divided use); 1/2 teaspoon cumin seeds; 1-inch cinnamon stick; 1 large white onion, roughly chopped; 3 to 4 large garlic cloves; 1-inch ginger piece; 3 large tomatoes, roughly chopped; 3/4teaspoon Kashmiri red chili powder (divided, for color); 1 teaspoon garam masala; Salt to taste; 1 tablespoon sugar; 1 cup water (or more, as needed for consistency); 2 to 3 tablespoons heavy cream (for garnish); 1 tablespoon chopped cilantro (for garnish)

Description

Make your own paneer tikka masala at home with this simple and flavorful recipe. Ideal for family dinners.

Ingredients

Units Scale

For the Paneer Tikka:
0.5 lbs Paneer, cut into 1-inch cubes
1/2 cup plain yogurt (thick, not watery)
2 tablespoons besan (gram flour)
1 teaspoon ginger-garlic paste
1 teaspoon salt
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon garam masala
1 teaspoon Kashmiri red chili powder (for color, not heat)
1 teaspoon kasuri methi (crushed dried fenugreek leaves)
1 tablespoon lemon juice (juice of 1/2 lemon)
2 tablespoons mustard oil (or oil of choice)

For the Veggies:

1 medium red onion, cut into 1-inch cubes, petals separated
1 small green bell pepper, cut into 1-inch cubes
1 small red bell pepper, cut into 1-inch cubes

For the Curry:

2 tablespoons butter (divided use)
1/2 teaspoon cumin seeds
1-inch cinnamon stick
1 large white onion, roughly chopped
3 to 4 large garlic cloves
1-inch ginger piece
3 large tomatoes, roughly chopped
3/4teaspoon Kashmiri red chili powder (divided, for color)
1 teaspoon garam masala
Salt to taste
1 tablespoon sugar
1 cup water (or more, as needed for consistency)
2 to 3 tablespoons heavy cream (for garnish)
1 tablespoon chopped cilantro (for garnish)

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Instructions

1. Marinate the Paneer

In a large bowl, mix yogurt, besan, ginger-garlic paste, salt, turmeric, coriander, garam masala, red chili powder, kasuri methi, lemon juice, and mustard oil.
Add paneer cubes and chopped veggies.
Coat everything well.
Let it marinate for at least 30 minutes.

Cook the Tikka

Heat a non-stick pan over medium-high heat.
Add the marinated paneer and veggies.
Sauté until lightly charred and golden, about 5 to 7 minutes.
Set aside.

Make the Curry Base

In another pan, heat 1 tablespoon butter with a splash of oil.
Add cumin seeds and cinnamon stick.
Once aromatic, toss in the chopped onions and sauté until golden brown.
Add garlic and ginger. Sauté for 1 to 2 minutes until fragrant.
Add tomatoes, chili powder, garam masala, sugar, and salt.
Cook for 6 to 8 minutes until tomatoes break down and the mixture thickens.
Remove the cinnamon stick. Let the mixture cool slightly, then blend into a smooth puree.

Assemble the Curry

In the same pan, add the remaining 1 tablespoon butter.
Pour in the blended gravy and 1 cup water to loosen.
Bring to a simmer.
Add the sautéed paneer and veggies.
Mix gently to coat in the sauce.
Simmer for another 3 to 4 minutes.
Stir in the heavy cream and sprinkle with chopped cilantro.
Serve hot with naan, roti, or basmati rice.

Prep Time: 25 minutes
Additional Time: 0 hours
Cook Time: 25 minutes