Paneer Tikka Masala
Savor the rich flavors of Paneer Tikka Masala, a creamy delight bursting with spices and grilled goodness.
Ingredients
- 600 g paneer
- 2 dl yoghurt
- 2 onions
- 4 tomatoes
- 2 tbsp neutral oil
- 2 garlic cloves
- 20 g ginger
- 2 tsp garam masala
- 1 tsp Kashmiri chili
- 2 tsp dried fenugreek leaves
- 1.5 dl cream
- 300 g basmati rice
How to make it
- Cut the paneer into large cubes. Stir 1 dl yoghurt with 1 tsp garam masala, the Kashmiri chili, half the ginger grated, and half the garlic grated, then coat the paneer well and let it sit for 20 minutes.
- Rinse the basmati rice until the water runs clearer, then cook it in a pot of water until the grains are tender and separate. Drain well and keep covered.
- Heat 1 tbsp oil in a wide pan and fry the paneer cubes for 2 to 3 minutes on each side until the edges are lightly browned. Lift them out and set aside.
- Add the remaining oil to the same pan, then cook the onions over medium heat until soft and golden at the edges. Stir in the remaining garlic and ginger for 1 minute.
- Add the tomatoes and the remaining 1 tsp garam masala and cook until the tomatoes break down into a thick, red masala and the oil starts to show at the edges.
- Whisk in the remaining 1 dl yoghurt and the cream, then simmer gently for 3 to 4 minutes until the sauce looks smooth and glossy. Crumble in the dried fenugreek leaves and stir them through.
- Add the browned paneer back to the pan and simmer for 2 minutes so the sauce clings to the cubes without boiling hard.
- Serve the paneer tikka masala in a shallow bowl over a mound of basmati rice, with the thick red sauce pooled around the paneer and a few paneer cubes visible on top.
