Paneer Tikka Masala
- 200g Paneer, diced
- 1 tbsp rapeseed (or vegetable)oil
- 2 tbsp salted butter
- 1 large onion, finely diced
- 1 1/2 tsp minced ginger
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp paprika
- 2 tsp mild chilli powder
- 2 tsp turmeric
- 1 tsp garam masala
- 2 tbsp tomato paste
- 400g diced tomatoes
- 400g chickpeas, drained and rinsed
- 1 cup vegetable stock (or chicken stock)
- 1 cup natural yoghurt
- 2 tsp lemon juice
- Salt, to taste
- Heat oil in a small skillet over medium heat.
- Once hot, add the paneer and fry 1-2 minutes on each side until golden.
- Remove from heat and set aside.
- In a large pot, melt the butter over medium heat before adding the onion. Cook for about 5 minutes, or util the onion has turned soft. Add the garlic and ginger and cook an additional 1-2 minutes or until fragrant.
- Next, add the spices (cumin, coriander, paprika, chili powder, turmeric and garam masala) and stir through the mixture.
- Fry the spices for 1-2 minutes, before adding the tomato paste and frying an additional 1-2 minutes until dark.
- Add the tomatoes and the stock, season with a large pinch of salt, and reduce heat to low.
- Simmer 20 minutes uncovered or until the sauce has thickened.
- Stir through the paneer, chickpeas and yoghurt and simmer an additional 5 minutes.
- Finally, stir through the lemon juice and serve with pilau rice and raita.
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Amount Per Serving: Calories: 620Total Fat: 21.9gSaturated Fat: 7.4gCholesterol: 28mgSodium: 187mgCarbohydrates: 83.4gFiber: 21.2gSugar: 21.4gProtein: 26.8g
Paneer Tikka Masala Recipe
Tikka masala is hands down one of my favourite curries, however I had never tried it until I moved to the UK! Tikka Masala is a spicy, creamy and tomato rich curry typically made with Chicken. However, I like to mix things up a little and use paneer – a gorgeously firm and nutty cheese!
Tikka Masala has such an interesting history. It’s a relatively new recipe truth be told, and dates back only to the 50’s or 60’s. However it is widely contested where it originates! Local legend in Scotland says it was created by a Pakistani chef, ona cold windy night, in Glasgow!
When preparing a curry for dinner, I usually cook these low and slow for hours at a time. This vegetarian recipe though is ready in less than 30 minutes. A much speedier option, without sacrificing any flavour. The way I prepare the sauce, ensures every flavour is rich and voluptuous – the way a curry should be!
I love to serve my curries with raita – a cool cucumber and mint sauce – and spiced pilau rice. There’s also plenty of naan and popadoms around too! Similar to my love of tacos, curries really do lend themselves to plenty of condiments and side dishes to truly make them a feast.
The reason why I decided to make this tikka with paneer instead of chicken is really quite simple. Paneer is such a wonderful ingredient and there’s not enough recipes out there that really let this cheese shine!
I know a few people are scared to try it – cheese in a curry?? But trust me when I say it works perfectly. However, you can easily turn this into a more traditional chicken tikka masala by replacing the fried paneer with chicken – just make sure to sear it until golden brown before adding it to the sauce!