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Paneer Tikka Masala Photo

Paneer Tikka Masala Recipe

Toni Dash
Paneer Tikka Masala is naturally gluten free and vegetarian. You'll love the smells coming from your kitchen!
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Cuisine Indian
Servings 6
Calories 286 kcal

Ingredients
  

  • 1 cup Plain Yogurt Thick
  • 1 teaspoon Lemon Juice
  • 1 teaspoon Fresh Ginger Paste From tube
  • 1 teaspoon Fresh Garlic Paste From tube
  • 3/4 teaspoon Garam Masala
  • 1/4 teaspoon Turmeric
  • 1 teaspoon Fresh Hot Chili Paste From tube
  • 1 teaspoon Hot Paprika
  • 2 tablespoons Vegetable Oil
  • 1/4 teaspoon Kosher Salt
  • Homemade Paneer Approximately 250 grams, cut into 1-inch wide and 1-2 inches long
  • 1 tablespoon Unsalted Butter
  • 1 1/2 teaspoons Fresh Garlic Paste From tube, or diced
  • 1 1/2 teaspoons Fresh Ginger Paste From tube, or diced
  • 16 ounces Tomato Puree
  • 2 teaspoons Granulated Sugar
  • 1 teaspoon Garam Masala
  • 1 teaspoon Ground Cumin
  • 3/4 teaspoon Ground Coriander
  • 1/2 teaspoon Red Chili Powder
  • 1/4 teaspoon Turmeric
  • 1/3 cup Water
  • 2 teaspoons Dried Fenugreek Leaves
  • 1/4 cup Heavy Whipping Cream
  • Kosher Salt To taste
  • Fresh Cilantro Leaves Torn, for garnish
  • 4 cups Cooked Rice

Instructions
 

  • Combine all ingredients except the paneer cubes in a bowl and whisk together.
  • Add the paneer cubes and gently spoon the marinade over to cover them.
  • Cover the bowl and place in the refrigerator for at least 2 hours.
  • In a large saucepan, melt the butter over medium heat. Add the garlic and ginger and sauté for 1-2 minutes.
  • Add the tomato puree, sugar, garam masala, cumin, coriander, red chili powder, and turmeric; stir to fully combine.
  • Bring to a simmer over medium-low heat and allow to simmer, stirring periodically for 15-20 minutes.
  • While the sauce is simmering, remove the paneer cubes from the marinade and place them on a baking sheet lined with parchment paper or a silpat and place them underneath the broiler for 1-2 minutes. Set aside.
  • Add the water and simmer 5 additional minutes.
  • Stir in the cream and fenugreek, add the paneer cubes and simmer a final 10 minutes.
  • Salt to taste.
  • Serve over rice with a garnish of cilantro leaves.

Notes

  • Homemade paneer is softer than store purchased paneer so it will melt if left under the broiler too long. Store-purchased paneer may be broiled for 4-7 minutes.
Keyword Cheese, Curry, Dinners, Indian, Naturally Gluten Free, Sauces, Simmered, Vegetarian