Paneer Tikka Masala
a dinner recipe
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Paneer Tikka Masala a popular Indian curry made with paneer (Indian cottage cheese), onions, and peppers.
There are 2 parts to this recipe-
The tikka part where paneer, onions, and peppers are marinated with yogurt and spices and then grilled/pan fried.
The other part is the curry made with onions, tomatoes, garlic, ginger, and spices. The tikka is then simmered in the curry.
Served with Naan/Jeera (Cumin) rice.
TIME (ACTIVE) | 30 M
TIME (INACTIVE) | 30 M
TOTAL | 1 H
2 SERVINGS
For the Tikka:
- To a mixing bowl, add yogurt and all the ingredients listed under 'marinade'. Whisk together until combined well.
- To the yogurt mix, add paneer (cubed), onion (cubed and separated into petals) and peppers (cubed).
- Mix gently until the paneer and vegetables are well coated with the marinade. Cover and refrigerate for 30 minutes.
- This mix can be either grilled or pan fried.
- For the cooktop method, add a little oil to a pan, add the marinade, flip and cook on each side for about 2-3 minutes or until golden. Do not overcook, as the paneer would turn hard.
- For grilling in oven, bake in a preheated oven at 430°F or 220°C for 8 to 10 minutes.
For the curry:
- Heat oil and butter in a pan on medium heat. Once hot, add Indian bay leaf, cumin seeds and the cinnamon stick.
- Once the seeds sizzle,add roughly cubed onion, garlic cloves and ginger.
- Stir and cook until onions turn light golden brown in color.
- Then add 3 large tomatoes (roughly cubed) along with chilli powder.
- Add salt as needed.
- Stir and cook the tomatoes until soft and completely cooked.
- Once the tomatoes are completely cooked, remove the pan from heat. Let it cool down. Once cooled, transfer to a blender and blend to a fine paste.
- Now put the pan back on medium heat. Add a little butter to it. Add Kashmiri red chili powder (This step adds a good color to the curry).
- Now add the pureed curry to it. Add 1 cup water (or more depending on the gravy consistency required). Mix and let it cook for 3-4 minutes.
- Add the roasted paneer, onions and peppers into the curry.
- Mix well and let it simmer for 2 to 3 minutes. Adjust salt as needed.
- Garnish with cilantro and serve paneer tikka masala with naan or rice.
- The Tikka masala goes well with a side of Butter/Garlic/Plain Naan or Plain Basmati rice/Jeera (Cumin) rice.
- Paneer can be replaced with Chicken or Tofu.
- The gravy can be prepared ahead and refrigerated. Stays good upto a week when refrigerated. Paneer and veggies can be added and simmered whenever needed.
ground
A versatile spice with a bright citrusy flavor. Coriander seed is found in dishes from many cultures: Tex-Mex, Indian, Middle Eastern, etc. Whole seeds are also found in pickling spices.
0.21 oz - PORTION$0.75
1.5 oz - JAR$5
1.5 oz - REFILL$4
Spanish (de la Vera)
powder
Brick red and slightly clumpy, this rich-looking smoked Spanish paprika powder is from the La Vera region.
2 oz - JAR$7
2 oz - REFILL$6
8 oz - REFILL$15
mild
blend
The mild heat of this chili powder blend allows all these spices to declare themselves nicely without being too overt.
0.35 oz - PORTION$0.75
2 oz - JAR$6
8 oz - REFILL$14
whole
These oblong light-brown seeds are distinctively earthy, musky, and almost charred in flavor. They are aromatic and respond particularly well to toasting.
0.28 oz - PORTION$0.75
1.25 oz - JAR$4
1.25 oz - REFILL$3
6 oz - REFILL$9
(Tej Patta)
whole, various sizes
Commonly used in Indian and South Asian cuisines. It has a distinctive fragrance and a warm, slightly sweet flavor. NOT to be confused with bay laurel bay leaves.
cassia
2 3/4" quills
Cassia cinnamon sticks are rigid making them ideal for aromatic crafting or for use as flavor-imbuing stirrers.
1.2 oz - REFILL$4
5 oz - REFILL$12
