Paneer Tikka Masala
Tender paneer cubes marinated in yogurt and spices, then simmered in a creamy tomato-based sauce. A restaurant-quality vegetarian curry that comes together in under 45 minutes.
- Total time
- 40 min
- Servings
- 2
- Calories
- 510
- Protein
- 24g
Ingredients
- ½ lb paneer cheese, block
- ½ cup plain yogurt
- 1.5 tsp garam masala
- ½ tsp paprika
- 1 can (14 oz) canned crushed tomatoes
- ½ cup heavy cream
- 1 whole onion, medium
- 3 whole garlic cloves
- 1 tbsp ginger, fresh
Instructions
- 1
Cut the block of paneer lengthwise into four equal slabs, then cut each slab into cubes about 1 inch on all sides, like building blocks.
- 2
In a medium bowl, mix the yogurt, garam masala, paprika, and a pinch of salt until smooth, then add the paneer cubes and gently turn them to coat all sides.
- 3
Slice the onion from root to tip into thin half-moons, about 1/8 inch thick.
- 4
Mince the garlic until the pieces are smaller than a grain of rice—about the size of pencil-tip dots—then mince the ginger the same way.
- 5
Heat 2 tablespoons of oil in a large skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 6
Add the marinated paneer cubes to the hot oil in a single layer and cook without moving them for 3 minutes until the bottom is golden brown.
- 7
Use tongs to gently turn each cube over, then cook for another 2 minutes until the new side is golden brown too.
- 8
Transfer the cooked paneer to a clean plate, leaving the oil in the skillet.
- 9
Add the sliced onion to the same skillet and cook over medium heat, stirring once every 30 seconds, until the edges turn light golden and the onion becomes soft, about 5 minutes.
- 10
Add the minced garlic and ginger to the onion and stir constantly for 60 seconds until the mixture smells strongly fragrant and the garlic begins to turn light golden.
- 11
Pour in the crushed tomatoes, stirring to combine, then reduce the heat to medium and simmer uncovered for 5 minutes until the mixture thickens slightly and darkens to a deeper red.
- 12
Pour in the heavy cream and stir until the sauce turns a uniform peachy-orange color with no white streaks.
- 13
Return the cooked paneer cubes to the skillet and gently stir to coat them in the sauce, then simmer for 3 minutes until the paneer is heated through.
- 14
Taste the sauce and add salt and pepper a small pinch at a time until it tastes balanced—savory and slightly spicy, not too salty.
- 15
Divide the paneer tikka masala between two bowls or plates, spooning extra sauce over the top, and serve immediately with rice or naan bread.
Tools you’ll need
- medium mixing bowl
- large skillet (12-inch recommended)
- tongs
- wooden spoon or silicone spatula
- chef's knife
- cutting board
- clean plate
- measuring cups and spoons
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