Three cheers for this Paneer Tikka Masala.
I was fairly young the first time I tried Indian food, but I still remember falling in love with the warm spices and earthy notes in the food. Growing up, our next-door neighbors were Indian, and once a month we would do potluck dinner and share our family recipes with each other. It was such an amazing experience, getting to try all kinds of incredible foods that we had never seen or heard of before. One of my favorite dishes was a paneer tikka masala recipe, as a cheese lover, I was instantly hooked and I could hardly believe how delicious and complex the dish was.
Every time our monthly potluck came around I would race across the yard to see if they had made the paneer tikka masala. I was always thrilled to see it on the table, that deep reddish color drawing me in and those bold yet inviting spices wafting up out of that creamy, silky sauce. I couldn’t wait to grab a large bowl with rice and spoon this intoxicating curry all over it, paired with a freshly made piece of naan, I was in food heaven.
As a kid growing up where I did, Indian food was not as readily available as it is today. So I relished the idea of getting to try all kinds of new and interesting dishes. The intricate flavors, the rich spices and creamy curries, and hints of heat tingling my palate. It’s memories like these that have drawn me to food time and time again and I realized even at a young age that food was culture. If you truly want to get to know someone, sit down and share a meal, see what they eat and why, try someone’s favorite childhood dish. You never know, you might end up with a new favorite of your own.
We all holla for the taste of masala…
Paneer tikka masala is the vegetarian version of chicken tikka masala, both are rooted in Indian culture but while the chicken version is believed to have been created in the United Kingdom, it is not as clear-cut for the paneer version. As the lore goes, the chicken dish was created by a Pakistani chef living in Scotland who was trying to make their traditional foods more likeable to Western tastes. Well, however it happened, it worked and tikka masala has struck a chord worldwide and is one of the most popular dishes at any Indian restaurant. I know it is one of mine, and thanks to those early food memories, it is one I will cherish forever.
FAQs & Tips
How to Make Ahead and Store?
This paneer tikka masala is incredible when made ahead of time, allowing the flavors time to marry in perfect harmony. When making it ahead, just follow the recipe as directed. When you have finished cooking the masala, remove it from the heat and cool the mixture down. Next place it into airtight containers and store it in the fridge for up to 4 days. You can also freeze this dish and store it for up to 3 months. To reheat the masala, add the number of servings you would like to a shallow pan. Then heat the mixture over medium-low heat until the temperature reaches 135° F.
What is Paneer?
Paneer is an Indian cheese made with an acid, like lemon juice. During cooking it stays firm and keeps its shape, yet has a nice soft consistency.
Is There a Difference Between Jasmine and Basmati Rice?
Yes. Jasmine rice is typically grown in Asia and has smaller, thinner grains. Whereas basmati is grown in India and has a lighter, fluffier texture, and tastes slightly nutty.
Serving Suggestions
Paneer tikka masala is a wonderful dish. I love to pair it with naan, or a flatbread and garnish it with plenty of fresh cilantro. The bread is a great addition to help you sop up all of that incredible sauce, making sure nothing goes to waste.
If you are new to Indian cuisine then I have a few other recipes you are sure to love. This Indian Butter Chicken is one of my absolute favorites. It has a taste profile similar to masala and this Easy Indian Curry can be whipped up in a hurry. If you love drumsticks, then you have to give this Indian Spiced Drumstick recipe a try! It is full of amazing Indian spices in a hand-held treat.
Paneer Tikka Masala
Ingredients
- 14 ounces paneer cut into cubes
- 1 cup plain yogurt
- 1 tablespoon ginger minced
- 3 cloves garlic minced
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- Salt to taste
- 2 tablespoons vegetable oil
- 1 large onion finely chopped
- 1 can 14 ounces crushed tomatoes
- 1/2 cup heavy cream
- 2 tablespoons cilantro chopped
- Cooked basmati rice for serving
Instructions
- In a bowl, mix together yogurt, garam masala, cumin, paprika, turmeric, cayenne pepper, salt, half of the minced ginger and half of the minced garlic. Add paneer cubes and coat well with the marinade. Set aside for 15 minutes.
- Heat 1 tablespoon of oil in a pan over medium heat. Add the marinated paneer and cook until golden brown on all sides, about 5 minutes. Remove paneer from the pan and set aside.
- In the same pan, add the remaining oil and sauté onions until they turn translucent. Add the remaining ginger and garlic, and cook for another 2 minutes.
- Stir in the crushed tomatoes and bring to a simmer. Cook for 10 minutes, stirring occasionally.
- Lower the heat and add the heavy cream, stirring until well combined. Add the cooked paneer to the sauce and simmer for 5 minutes.
- Garnish with chopped cilantro and serve hot with cooked basmati rice.
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