Paneer Tikka Masala
Updated: May 19
Paneer Tikka Masala is one of those dishes that I automatically associate with true comfort food. You will be in food coma for sure after this recipe, but man is it Good! Perfect balance spice and tang!
12 oz of Cubed Paneer
1 Diced Yellow Onion
1/4 cup of Vegetable Oil
1/4 cup of Heavy Whipping Cream
2 Jars of Whole Tomatoes (Click here to see my recipe on how to make your own)
2 Tbs of Tandoori Masala (Click here to see my recipe on how to make your own)
2 Cups of Water
2 Tbs of Cumin Seeds
1 Tsp of Turmeric
1 1/2 Tbs of Ginger Paste
1 1/2 Tbs of Garlic Paste
1 1/2 Tbs of Green Chili Paste (Optional)
2 Tbs of Kasuri Methi (Fenugreek Leaves)
1 Tbs of Tomato Paste
1 Tbs of Honey
3 Tbs of Ghee
1 Tbs of Kashmiri Red Chili Powder
2-3 Tbs of Chopped Cilantro
Salt to taste
Start off by prepping all of your ingredients. In a large sauté pan or wok, add in your vegetable oil and heat your oil on medium-high heat. Once the oil has heated, add in your cumin seeds until they become aromatic. Then go ahead and add in your onion and turmeric and keep stirring so that the cumin seeds dont burn. You want your onions to have a nice golden brown color to them. Once your onion is just about ready, go ahead and add in your ginger and garlic paste. If you want things extra spicy, you can also add green chili paste. I personally dont add anymore chili as my tandoori masala is pretty spicy already. Cook you curry until the garlic and ginger start to brown. At this point, go ahead and add in your tomato paste and your tandoori masala. Stir everything together and cook your spices for 1-2 min. Now add in your jarred tomatos, water, and salt to your taste. Stir everything together and bring it to a boil. You will notice that your curry is really thin, however as we cook the curry down, it will begin to thicken. Once it has reached a boil, turn the gas down to a simmer, and simmer your curry until it has reduced by half in size.
Once your curry has reduced by half, turn off the gas and let the mixture cool down a bit. At this point, you want to blend everything into a smooth gravy and pour out the smooth curry into a mixing bowl. In a clean sauté pan or wok, heat your ghee on medium heat and add in your kashmiri red chili powder. Once your kashmiri red chili powder starts to bubble a bit, add in your cubed paneer and cook your paneer until it has browned on at least one or two sides. If you want, you can cook each side of the paneer, but I like to have a slight raw bite to my paneer. Once your paneer cubes have been browned, go ahead and add in your curry sauce, heavy cream, and honey. At this point, taste your curry and make sure your salt level is perfect. Next, take your kasuri methi in the palm of your hands and crush it into your curry. Stir in your cilantro leaves, turn off the gas, and you are ready to eat!
You can serve this curry with rice or naan. Click here to check out my naan recipe. Best if served immediately!