Teresa's Recipes
Paneer Tikka Masala
Paneer Tikka Masala is a beloved Indian dish that beautifully marries succulent, marinated paneer with a rich and creamy tomato gravy. This dish is not just a feast for the palate but a vibrant celebration of Indian culture and cuisine. The paneer is first marinated in a symphony of spices and yogurt, then grilled to achieve a delightful char, before being enveloped in a luscious sauce that boasts layers of flavor. Originating from the northern regions of India, Paneer Tikka Masala has become a staple in Indian households and restaurants across the globe. It's often served alongside warm naan or fragrant basmati rice, making it a perfect centerpiece for any meal. With its bold flavors and comforting warmth, this dish promises a culinary experience that is both satisfying and memorable.
Ingredients
- 400 grams, cut into cubes Paneer
- 1 cup Plain yogurt
- 1 tablespoon Ginger-garlic paste
- 1/2 teaspoon Turmeric powder
- 1 teaspoon (adjust to taste) Red chili powder
- 1 teaspoon Garam masala
- to taste Salt
- 2 tablespoons Oil
- 1 large, finely chopped Onion
- 1 cup Tomato puree
- 1/4 cup, soaked in water Cashew nuts
- 1/2 cup Fresh cream
- 1 tablespoon Kasuri methi (dried fenugreek leaves)
- for garnish Fresh cilantro
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Calories: 450
- Fat: 30g
- Carbs: 30g
- Protein: 15g
- Sodium: 400mg
- Sugar: 8g
Instructions
- In a medium bowl, mix together the yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, and salt to create a rich marinade.
- Add the paneer cubes to the marinade, ensuring each cube is well-coated. For best results, let the paneer marinate for at least 20 minutes or refrigerate for a few hours for deeper flavor.
- Heat the oil in a non-stick pan over medium heat. Carefully add the marinated paneer cubes and cook until they are golden brown on all sides, about 5-7 minutes. Remove the cooked paneer from the pan and set aside.
- In the same pan, add the chopped onions and sauté until they turn golden brown, about 5 minutes.
- Stir in the tomato puree and cook, stirring occasionally, until the oil separates from the masala, about 7-10 minutes.
- In a blender, blend the soaked cashew nuts with a little water to create a smooth paste.
- Add the cashew paste to the pan and mix well to combine with the tomato gravy, enhancing its creaminess.
- Return the cooked paneer cubes to the pan and gently simmer for 5 minutes to allow the flavors to meld.
- Stir in the fresh cream and crushed kasuri methi, mixing thoroughly. Cook for an additional 2 minutes to blend the flavors.
- Garnish with fresh cilantro before serving. Serve hot with naan or steamed basmati rice.
Tips
- For a smoky flavor, you can grill the marinated paneer on skewers or use a tandoor.
- If you prefer a vegan version, substitute paneer with tofu and use coconut cream instead of fresh cream.