Paneer Tikka Masala
Paneer Tikka Masala is a delightful Indian dish that combines tender, marinated paneer cheese with a…
Equipment
- Medium Bowl
- Oven
- Large baking sheet
- Aluminum Foil
- nonstick spray
- large sturdy skillet
Ingredients
Ingredients
- 12 ouncespaneer*cut into 3/4-inch cubes see note
- 1 tablespoonminced fresh ginger
- 2 teaspoonsminced garlicabout 1 large clove
- 1 teaspoonground coriander
- 1 teaspoongaram masala** see note
- 1 teaspoonground cumin
- 3/4 teaspoonkosher salt
- 5 tablespoons2% plain Greek yogurt*** see note
- 2 tablespoonscoconut oilor canola oil
- 1 largered bell peppercored and thinly sliced
- 1/2 mediumhead cauliflowercut into florets
- 1/2 mediumyellow onionvery finely chopped
- 1 tablespoonfresh gingerminced
- 1 tablespoonminced garlicabout 3 garlic cloves
- 1/2 teaspoonkosher salt
- 1/2 teaspoonground black pepper
- 1 tablespoontomato paste
- 1 1/2 teaspoonsgaram masala**
- 1 1/2 teaspoonsturmeric
- 1/8 teaspooncayenne pepper
- 1 cancrushed tomatoes 28 ounces
- 1 packagefrozen peas 10 ounces
- 1/2 cup2% plain Greek yogurt*** see note
- 1/4 cupfresh cilantroroughly chopped
- For serving:Homemade Naanor prepared brown rice
Instructions
Instructions
- In a medium bowl, combine the paneer and the marinating ingredients: 1 tablespoon minced fresh ginger, 2 teaspoons minced garlic, 1 teaspoon ground coriander, 1 teaspoon garam masala, 1 teaspoon ground cumin, and ¾ teaspoon kosher salt. Add 5 tablespoons 2% plain Greek yogurt and stir until the paneer pieces are evenly coated. Marinate at room temperature for 20 minutes or cover and refrigerate to marinate overnight.
- When ready to bake, preheat the oven to 400°F. Line a large baking sheet with aluminum foil and coat the foil with nonstick spray.
- Remove the paneer from the marinade, letting any excess drip back into the bowl, and discard the excess marinade. Arrange the paneer cubes in a single even layer on the prepared baking sheet.
- Bake the paneer for 12 to 15 minutes, until the edges are lightly golden. Remove from the oven and set the paneer aside.
- While the paneer bakes (or immediately after removing it), heat 2 tablespoons coconut oil or canola oil in a large, sturdy skillet over medium-low heat until hot.
- Add 1 large red bell pepper (cored and thinly sliced), ½ medium head cauliflower (cut into florets), ½ medium yellow onion (very finely chopped), 1 tablespoon minced fresh ginger, 1 tablespoon minced garlic, ½ teaspoon kosher salt, and ½ teaspoon ground black pepper to the skillet. Stir to combine.
- Cook the vegetables, stirring occasionally, for 1 minute at medium-low, then increase the heat to medium. Continue cooking, stirring occasionally, until the vegetables are tender and the onion is translucent, about 12 to 15 minutes. If the onion begins to brown, reduce the heat and continue cooking until soft.
- Add 1 tablespoon tomato paste, 1 ½ teaspoons garam masala, 1 ½ teaspoons turmeric, and 1/8 teaspoon cayenne pepper. Cook, stirring constantly, for 30 seconds until very fragrant.
- Pour in 1 (28-ounce) can crushed tomatoes and cook, stirring occasionally, until hot, about 2 minutes.
- Add the baked paneer and 1 (10-ounce) package frozen peas to the skillet. Cook, stirring occasionally, until everything is warmed through, about 2 minutes.
- Remove the skillet from the heat and let it cool for 1 minute. Stir in ½ cup 2% plain Greek yogurt until combined. Taste and add additional salt and/or pepper if desired.
- Stir in ¼ cup roughly chopped fresh cilantro. Serve the Paneer Tikka Masala warm with homemade naan or prepared brown rice.
Notes
*ABOUT PANEER:Paneer is an Indian cheese that is high in protein, mild in flavor, and delicious! There are not any direct substitutes, so I recommend seeking it out.Try Indian grocery stores or delis or a specialty foods store. Otherwise, you can substitute diced boneless, skinless chicken, though you will need to adjust the cooking time accordingly. It could also work to swap extra firm tofu that has as much moisture pressed out as possible, though I have not tried either of these swaps myself.
**ABOUT GARAM MASALA:Garam masalais an Indian spice blend that can be found in most grocery stores. You can also purchase it onlinehere.
***ABOUTYOGURT: Do not use nonfat yogurt, as it is likely to curdle. Whole milk yogurt is fine. If you do not have Greek yogurt, you can also substitute regular yogurt.
TO STORE: Leftover paneer tikka masala can be stored for 3-5 days in the refrigerator.
TO FREEZE: Stored in a freezer-safe container, paneer tikka masala can be frozen for up to 3 months. Thaw overnight in the fridge before warming.
TO REHEAT: Gently warm paneer tikka masala on the stovetop over low heat until heated through. Do not warm too quickly or the sauce may separate.
**ABOUT GARAM MASALA:Garam masalais an Indian spice blend that can be found in most grocery stores. You can also purchase it onlinehere.
***ABOUTYOGURT: Do not use nonfat yogurt, as it is likely to curdle. Whole milk yogurt is fine. If you do not have Greek yogurt, you can also substitute regular yogurt.
TO STORE: Leftover paneer tikka masala can be stored for 3-5 days in the refrigerator.
TO FREEZE: Stored in a freezer-safe container, paneer tikka masala can be frozen for up to 3 months. Thaw overnight in the fridge before warming.
TO REHEAT: Gently warm paneer tikka masala on the stovetop over low heat until heated through. Do not warm too quickly or the sauce may separate.