Side Pannel
Paneer Tikka Masala
Paneer Tikka Masala
- Recipe Submitted by maryjosh on 08/09/2018
Ingredients List
- 1 cup Plain Yogurt Thick
- 1 teaspoon Lemon Juice
- 1 teaspoon Fresh Ginger Paste From tube
- 1 teaspoon Fresh Garlic Paste From tube
- 3/4 teaspoon Garam Masala
- 1/4 teaspoon Turmeric
- 1 teaspoon Fresh Hot Chili Paste From tube
- 1 teaspoon Hot Paprika
- 2 tablespoons Vegetable Oil
- 1/4 teaspoon Kosher Salt
- Homemade Paneer (can also be purchased) Approximately 250 grams, cut into 1-inch wide and 1-2 inches long
- For the Gravy:
- 1 tablespoon Unsalted Butter
- 1 1/2 teaspoons Fresh Garlic Paste From tube, or diced
- 1 1/2 teaspoons Fresh Ginger Paste From tube, or diced
- 16 ounces Tomato Puree
- 2 teaspoons Granulated Sugar
- 1 teaspoon Garam Masala
- 1 teaspoon Ground Cumin
- 3/4 teaspoon Ground Coriander
- 1/2 teaspoon Red Chili Powder
- 1/4 teaspoon Turmeric
- 1/3 cup Water
- 2 teaspoons Dried Fenugreek Leaves
- 1/4 cup Heavy Whipping Cream
- Kosher Salt To taste
Directions
Prepare the Marinade:
Combine all ingredients except the paneer cubes in a bowl and whisk together.
Add the paneer cubes and gently spoon the marinade over to cover them.
Cover the bowl and place in the refrigerator for at least 2 hours.
Preparing the Paneer and Sauce:
In a large saucepan, melt the butter over medium heat. Add the garlic and ginger and sauté for 1-2 minutes.
Add the tomato puree, sugar, garam masala, cumin, coriander, red chili powder, and turmeric; stir to fully combine.
Bring to a simmer over medium-low heat and allow to simmer, stirring periodically for 15-20 minutes.
While the sauce is simmering, remove the paneer cubes from the marinade and place them on a baking sheet lined with parchment paper or a silpat and place them underneath the broiler for 1-2 minutes. Set aside.
Add the water and simmer 5 additional minutes.
Stir in the cream and fenugreek, add the paneer cubes and simmer a final 10 minutes.
Salt to taste.
Serve over rice with a garnish of cilantro leaves.
Combine all ingredients except the paneer cubes in a bowl and whisk together.
Add the paneer cubes and gently spoon the marinade over to cover them.
Cover the bowl and place in the refrigerator for at least 2 hours.
Preparing the Paneer and Sauce:
In a large saucepan, melt the butter over medium heat. Add the garlic and ginger and sauté for 1-2 minutes.
Add the tomato puree, sugar, garam masala, cumin, coriander, red chili powder, and turmeric; stir to fully combine.
Bring to a simmer over medium-low heat and allow to simmer, stirring periodically for 15-20 minutes.
While the sauce is simmering, remove the paneer cubes from the marinade and place them on a baking sheet lined with parchment paper or a silpat and place them underneath the broiler for 1-2 minutes. Set aside.
Add the water and simmer 5 additional minutes.
Stir in the cream and fenugreek, add the paneer cubes and simmer a final 10 minutes.
Salt to taste.
Serve over rice with a garnish of cilantro leaves.
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