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Paneer Tikka Masala Recipe

Name: The Yard Food Parks Paneer Tikka Masala Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Indian
Ingredients: 400 g paneer (Indian cottage cheese), cut into 1-inch cubes; 1 cups plain yogurt (thick/full-fat); 1.5 tbs ginger-garlic paste; 1 tsp kashmiri red chili powder (or regular chili powder); 1 tsp ground coriander; 1 tsp ground cumin; 0.5 tsp garam masala; 0.25 tsp turmeric; 0.25 tsp chat masala (optional); 1 tbs lemon juice; 1 tsp salt; 1 tbs vegetable oil (for brushing/marinating); 1 medium bell pepper (capsicum), cut into 1-inch pieces; 1 medium red onion, cut into 1-inch pieces and layers separated; 500 g tomatoes, ripe (or canned crushed tomatoes); 1 medium onion, finely chopped; 1 tbs ginger-garlic paste; 1 each green chili, slit (optional); 2 tbs vegetable oil or ghee; 1 tbs butter; 1 tsp coriander powder; 0.5 tsp cumin powder; 0.5 tsp kashmiri chili powder (for color, optional); 0.75 tsp garam masala; 1 tsp kasuri methi (dried fenugreek leaves), crushed; 0.5 cups heavy cream; 125 ml water or vegetable broth; 1 tsp salt; 0.5 tsp sugar (balances acidity, optional); 2 tbs fresh cilantro (coriander), chopped

Inspired by The Yard Food Park

Time1h

Serves4

Freshly made paneer cheese cubes that are marinated and cooked over a clay oven. Served in a creamy tomato-based curry

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Ingredients

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Paneer Tikka (marinated & grilled)

14 1/8 oz (400 g) paneer (Indian cottage cheese), cut into 1-inch cubes

1 cups plain yogurt (thick/full-fat)

1 1/2 tbs ginger-garlic paste

1 tsp kashmiri red chili powder (or regular chili powder)

1 tsp Ground coriander

1 tsp Ground cumin

1/2 tsp Garam masala

1/4 tsp turmeric

1/4 tsp chat masala (optional)

1 tbs ReaLemon lemon juice

1 tsp Celtic sea salt

1 tbs vegetable oil (for brushing/marinating)

1 medium bell pepper (capsicum), cut into 1-inch pieces

1 medium red onion, cut into 1-inch pieces and layers separated

Masala (tomato-cream curry)

1 1/8 lb (500 g) tomatoes, ripe (or canned crushed tomatoes)

1 medium Onion, finely chopped

1 tbs ginger-garlic paste

1 each green chili, slit (optional)

2 tbs vegetable oil or ghee

1 tbs Butter

1 tsp Coriander powder

1/2 tsp Cumin powder

1/2 tsp kashmiri chili powder (for color, optional)

3/4 tsp Garam masala

1 tsp kasuri methi (dried fenugreek leaves), crushed

1/2 cups Heavy cream

0.53 cup (125 ml) Water or vegetable broth

1 tsp Celtic sea salt

1/2 tsp sugar (balances acidity, optional)

Garnish & serving

2 tbs fresh cilantro (coriander), chopped

2 each lemon wedges

1/2 tbs additional butter (for finishing, optional)

Method

Paneer Tikka (marinated & grilled)

Prepare paneer and vegetables

Cut paneer into 1-inch cubes and set on a tray. Cut bell pepper into 1-inch pieces and separate onion layers into similarly sized pieces. Pat paneer dry with paper towel if slightly moist.

Make marinade

In a bowl combine yogurt, ginger-garlic paste (1.5 tbs), kashmiri red chili powder, ground coriander, ground cumin, garam masala, turmeric, chat masala (if using), lemon juice, salt and 1 tablespoon oil. Whisk until smooth.

Marinate

Gently fold paneer cubes, bell pepper and onion pieces into the marinade until evenly coated. Cover and refrigerate for at least 30 minutes, preferably 2 hours. If short on time, 30 minutes is fine.

Skewer and cook

Preheat oven to 230°C (450°F) on broil/grill setting or prepare a grill. Thread marinated paneer, bell pepper and onion onto skewers, alternating. Brush lightly with oil. Place on a baking tray lined with foil or on the grill. Broil/grill for 8–12 minutes, turning once, until edges are charred and vegetables are tender. Alternatively, pan-fry in a hot nonstick skillet with 1 tbs oil, turning to brown all sides (6–8 minutes). Remove and keep warm.

Masala (tomato-cream curry)

Prepare tomato puree

If using fresh tomatoes: roughly chop and simmer in a saucepan with 2 tbs water for 8–10 minutes until soft. Cool slightly and blend to a smooth puree. If using canned crushed tomatoes, measure and use directly.

Sauté aromatics

Heat 2 tbs oil and 1 tbs butter in a deep skillet or saucepan over medium heat. Add finely chopped onion and sauté 6–8 minutes until translucent and starting to brown. Add ginger-garlic paste (1 tbs) and slit green chili; cook 1–2 minutes until raw smell fades.

Cook spices and tomatoes

Add coriander powder, cumin powder and kashmiri chili powder. Stir and cook 30–45 seconds. Pour in the tomato puree, add 125 ml water or broth, salt and sugar. Simmer uncovered 10–12 minutes, stirring occasionally, until oil separates slightly and the sauce thickens to a smooth consistency.

Finish curry

Using an immersion blender (or regular blender), blend the sauce briefly for a smooth texture if desired. Return to low heat. Stir in garam masala and crushed kasuri methi. Add the grilled paneer and vegetables to the sauce, gently folding to coat. Pour in heavy cream and the optional 0.5 tbs butter; simmer 3–4 minutes on low without boiling to let flavors marry. Adjust salt and sugar to taste.

Garnish & serve

Transfer Paneer Tikka Masala to a serving bowl. Sprinkle chopped cilantro on top and place lemon wedges at the side. Serve hot with naan, roti or steamed basmati rice.