Paneer Tikka Masala

Cuisine: Indian
Meal: Dinner

Time: 55 min
Source: Original recipe

Ingredients

• 250 grams paneer, cubed
• 1/2 cup hung curd or Greek yogurt
• 1 teaspoon ginger-garlic paste
• 1/4 to 1/2 teaspoon Kashmiri red chili powder
• 1/2 teaspoon garam masala
• 1/4 teaspoon kasuri methi
• 1/8 teaspoon turmeric, optional
• 1/4 teaspoon salt, plus more to taste
• 1 teaspoon lemon juice
• 1 teaspoon oil, for the marinade
• 1/2 small bell pepper, diced, optional
• 1/2 small onion, diced and separated into layers, optional
• 2 tablespoons oil, divided
• 2 green cardamoms, 1 inch cinnamon, 2 cloves, and 1 bay leaf, optional
• 1 cup cubed onions
• 1 1/2 cups chopped ripe tomatoes
• 1 1/2 teaspoons ginger-garlic paste
• 14 cashews or almonds
• 3/4 to 1 teaspoon red chili powder or paprika
• 3/4 to 1 teaspoon garam masala
• 1 teaspoon sugar, optional
• 1 1/2 cups water, divided
• 1 teaspoon kasuri methi, optional
• 3 tablespoons heavy cream
• 2 tablespoons chopped cilantro

Method

1. Mix yogurt, ginger-garlic paste, chili powder, garam masala, kasuri methi, turmeric, salt, lemon juice, and oil.
2. Coat the paneer with the marinade. Add bell pepper and onion if using, then set aside while making the gravy.
3. Saute onions in half the oil until soft and lightly golden.
4. Add tomatoes, cashews, sugar, and salt. Cook until the tomatoes soften.
5. Stir in red chili powder and garam masala, then cook briefly until aromatic.
6. Cool the mixture slightly, blend it with water into a smooth puree, and set aside.
7. Heat the remaining oil with the whole spices, then saute ginger-garlic paste for 1 to 2 minutes.
8. Add the puree, thin with water to a gravy consistency, and simmer covered until thick.
9. Grill, pan-sear, or air-fry the marinated paneer until lightly charred.
10. Add the paneer and vegetables to the gravy.
11. Stir in cream, garnish with cilantro, and serve with roti, naan, basmati rice, or jeera rice.