Ingredients
Marinade
- 14 oz paneer, cut into cubes
- 1 cup plain yogurt
- 1 tbsp ginger, minced (divided)
- 3 cloves garlic, minced (divided)
- 1 tsp garam masala
- 1 tsp ground cumin
- 1/2 tsp paprika
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper
- Salt to taste
Cooking
- 2 tbsp vegetable oil (divided)
- 1 large onion, finely chopped
- 1 can (14 oz) crushed tomatoes
- 1/2 cup heavy cream
- 2 tbsp cilantro, chopped (for garnish)
Serving
- Cooked basmati rice, for serving
Instructions
- Prepare Marinade: In a bowl, mix together yogurt, garam masala, ground cumin, paprika, turmeric, cayenne pepper, salt, half of the minced ginger, and half of the minced garlic. Add paneer cubes and coat them well with this marinade. Set aside to marinate for 15 minutes.
- Cook Paneer: Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add the marinated paneer cubes and sauté until they turn golden brown on all sides, about 5 minutes. Remove the paneer from the pan and set aside.
- Sauté Onions and Aromatics: In the same pan, add the remaining tablespoon of oil and sauté the finely chopped onions until they become translucent. Add the remaining minced ginger and garlic, and cook for another 2 minutes until fragrant.
- Make the Sauce: Stir in the crushed tomatoes and bring the mixture to a simmer. Cook for about 10 minutes, stirring occasionally to allow the sauce to thicken and flavors to blend.
- Add Cream and Paneer: Lower the heat and stir in the heavy cream until the sauce is smooth and well combined. Return the cooked paneer to the pan and simmer gently for 5 minutes to allow the paneer to absorb the flavors.
- Garnish and Serve: Garnish the dish with chopped cilantro and serve hot alongside cooked basmati rice.
Notes
- For a smoky flavor, you can grill the paneer cubes instead of pan-frying.
- Adjust the cayenne pepper according to your preferred spice level.
- This dish pairs wonderfully with naan or roti in addition to basmati rice.
- Use full-fat yogurt for a richer marinade.
- Leftover paneer tikka masala can be refrigerated for up to 2 days and reheated gently on the stove.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
