Description
Paneer Tikka Masala is a rich and creamy Indian dish featuring marinated cubes of paneer grilled to perfection and simmered in a spiced tomato-based sauce. This flavorful and comforting meal offers a vibrant combination of smoky, tangy, and creamy notes, perfect to serve with rice or naan.
Ingredients
Scale
For the Paneer Marinade
- 400g paneer, cubed
- 1/2 cup plain yogurt
- 2 tablespoons lemon juice
- 1 teaspoon turmeric powder
- 2 teaspoons garam masala
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon chili powder (adjust to taste)
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- Salt to taste
For Cooking Paneer
- 2 tablespoons oil (for grilling paneer)
For the Masala Sauce
- 1 tablespoon butter or ghee
- 1 medium onion, finely chopped
- 1 1/2 cups tomato puree
- 1/2 cup heavy cream or cashew cream
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon chili powder
- Salt to taste
For Garnish
- Fresh cilantro, chopped
- Additional cream (optional)
Instructions
- Prepare the marinade: In a bowl, combine plain yogurt, lemon juice, turmeric powder, chili powder, garam masala, garlic, ginger, and salt to taste. Add the cubed paneer and coat all pieces thoroughly. Allow to marinate for at least 30 minutes up to 2 hours for best flavor absorption.
- Grill the paneer: Heat oil in a grill pan or skillet over medium heat. Place the marinated paneer cubes and cook them until they develop a golden brown color with light charring on all sides. Remove and set aside once done.
- Prepare the base sauce: In a deep pan, melt the butter or ghee over medium heat. Add the finely chopped onions and sauté them until they turn golden brown, developing a caramelized sweetness.
- Add aromatics: Incorporate minced garlic and grated ginger into the sautéed onions. Stir and cook until the mixture becomes fragrant, about 1-2 minutes.
- Cook the tomato masala: Add tomato puree along with cumin powder, coriander powder, and chili powder. Cook this mixture on medium heat, stirring occasionally, until the oil starts separating and the sauce deepens in color, indicating the spices have cooked thoroughly.
- Add cream and simmer: Stir in the heavy cream or cashew cream. Lower the heat and let the sauce simmer gently until it thickens and attains a velvety texture, about 5 minutes.
- Combine paneer with sauce: Add the grilled paneer cubes to the sauce and gently mix to coat them well. Allow the mixture to simmer for another 5 to 10 minutes so the paneer absorbs the flavors of the masala.
- Garnish and serve: Turn off the heat, garnish the dish with freshly chopped cilantro and, optionally, a swirl of cream. Serve hot with steamed rice or naan bread for a complete meal.
Notes
- For a vegan version, substitute paneer with tofu and use cashew cream instead of heavy cream.
- Adjust chili powder to your preferred spice level for milder or spicier flavors.
- Marinating paneer longer enhances the depth of flavor and tenderness.
- Grilling paneer adds a smoky flavor but you can also bake or pan-fry it if preferred.
- Serve immediately for best taste and texture.
