Smoky Paneer Tikka Masala
Charred cubes of paneer tossed into a luscious, flame-colored tomato-cream sauce bursting with smoky spice and garlic. This vegetarian showstopper brings all the satisfying richness of tikka masala with golden, slightly crispy paneer that soaks up every drop of that addictive sauce.
Ingredients
- 14 oz paneer, cut into 1-inch cubes
- 1/2 cup plain yogurt
- 1 teaspoon Kashmiri red chili powder
- 1/2 teaspoon turmeric powder
+ 17 more ingredients
Instructions
Combine yogurt, half the chili powder, turmeric, half the garam masala, and lemon juice. Toss paneer cubes in this mixture and let sit for 15 minutes.
Heat oil in a non-stick skillet over medium-high heat. Arrange the marinated paneer cubes in a single layer and cook until golden and lightly charred on each side, about 2 minutes per side. Set aside.
In a deep saucepan, melt butter over medium heat. Add the diced onion and cook until soft and golden, about 7 minutes.
Add garlic and ginger, cooking for 1 minute until fragrant.
Stir in the crushed tomatoes, cumin, coriander, paprika, remaining chili powder, remaining garam masala, and cayenne. Simmer for 10 minutes, stirring occasionally, until the sauce thickens.
Blend the sauce with an immersion blender until smooth, or transfer to a blender and puree. Return to the pan.
Stir in the heavy cream, sugar, and crushed fenugreek leaves. Simmer gently for 5 minutes.
Add the charred paneer cubes to the sauce. Simmer for 3-4 minutes to let the paneer warm through and absorb flavors. Season with salt.
Garnish with fresh cilantro and serve with garlic naan or jeera rice.
Nutrition Estimate
Per serving • Estimated by Blinner AI