140min 2 ppl
Paneer Tikka Masala
50 minutes
2 people
Medium
50 min · 10 steps
Medium: 31–60 min or 7–12 steps
490 kcalper person
Protein 24g
Carbs 14g
Fats 38g
About this dish
Cubes of paneer marinated in spiced yogurt and grilled until golden and blistered, then simmered in a rich, fragrant tomato masala sauce. A satisfying vegetarian centrepiece.
Allergy Info
Dairy
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Garlic Clovesminced1
- Fresh Gingerfinely grated7.5 g
- Onionlarge, finely diced0.5
- Garlic Clovesminced2
- Fresh Gingerfinely grated12.5 g
- Fresh Corianderto serve0.5 handful
Dairy & Eggs
- Paneercut into 3cm cubes225 g
- Full-Fat Plain Yogurt50 g
- Ghee1 tbsp
- Double Cream100 ml
Tins & Jars
- Tomato Purée1 tbsp
- Chopped Tomatoestinned200 g
Dried Goods
- Sugar0.5 tsp
Spices & Seasonings
- Kashmiri Chilli Powder0.75 tsp
- Garam Masala0.5 tsp
- Ground Turmeric0.25 tsp
- Ground Cumin0.25 tsp
- Salt0.25 tsp
- Ground Coriander0.75 tsp
- Garam Masala0.5 tsp
- Kashmiri Chilli Powder0.5 tsp
- Kasuri Methidried fenugreek leaves0.5 tbsp
- Saltto taste
Oils & Condiments
- Lemon Juice0.5 tbsp
- Vegetable Oil0.5 tbsp
Utensils
- mixing bowl
- baking tray
- aluminium foil
- grill
- large pan
- wooden spoon
- grater
- chef's knife
- cutting board
Method
1
Cut the paneer into 3cm cubes. Mince the garlic cloves and finely grate the ginger for both the marinade and the sauce. Finely dice the onion. Chop the fresh coriander for garnish.
Approx. 10 minutes
2
In a bowl, mix the yogurt, lemon juice, 1 minced garlic clove, 7.5g grated ginger, 0.75 tsp Kashmiri chilli, 0.5 tsp garam masala, turmeric, cumin, vegetable oil, and 0.25 tsp salt. Add the paneer cubes and gently coat. Set aside to marinate.
Approx. 15 minutes
3
Preheat the grill to high. Spread the marinated paneer on a foil-lined baking tray. Grill for 8–10 minutes, turning halfway, until golden and lightly charred at the edges.
Approx. 10 minutes
4
Melt the ghee in a large pan over medium heat. Add the diced onion and cook, stirring occasionally, until golden.
Approx. 10 minutes
5
Add the 2 minced garlic cloves and 12.5g grated ginger. Cook, stirring constantly, until fragrant.
Approx. 2 minutes
6
Stir in the tomato purée and cook until darkened.
Approx. 2 minutes
7
Add the tinned tomatoes, ground coriander, 0.5 tsp garam masala, and 0.5 tsp Kashmiri chilli. Simmer, stirring occasionally, until the sauce thickens.
Approx. 10 minutes
8
Reduce heat to low. Stir in the double cream and sugar. Season with salt to taste.
Approx. 1 minutes
9
Gently add the grilled paneer to the sauce. Simmer until heated through.
Approx. 4 minutes
10
Rub the kasuri methi between your palms and stir into the sauce. Cook for 1 minute, then serve garnished with fresh coriander.
Approx. 1 minutes
