Vegetarian
Paneer Tikka Masala
Description
This Paneer Tikka Masala recipe is a flavorful escape to India you can make in your own kitchen! Featuring marinaded chunks of baked paneer in a creamy, warmly spiced curry, this paneer tikka masala uses easy-to-find ingredients and makes a fantastic vegetarian dinner.
Ingredients
- 12 ounces paneer* cut into 3/4-inch cubes (see note)
- 1 tablespoon minced fresh ginger
- 2 teaspoons minced garlic about 1 large clove
- 1 teaspoon ground coriander
- 1 teaspoon garam masala** (see note)
- 1 teaspoon ground cumin
- ¾ teaspoon kosher salt
- 5 tablespoons 2% plain Greek yogurt*** (see note)
- For the Masala (Sauce):
- 2 tablespoons coconut oil or canola oil
- 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 fresh ginger minced
- 1 tablespoon minced garlic about 3 garlic cloves
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon tomato paste
- 1 ½ teaspoons garam masala**
- 1 ½ teaspoons turmeric
- ⅛ teaspoon cayenne pepper
- 1 can crushed tomatoes (28 ounces)
- 1 package frozen peas (10 ounces)
- ½ cup 2% plain Greek yogurt*** (see note)
- ¼ cup fresh cilantro roughly chopped
- For serving: Homemade Naan or prepared brown rice
Directions
- Place the paneer in a bowl and toss with the ginger, garlic, coriander, garam masala, cumin, and salt.
- Add the 5 tablespoons of yogurt and stir until the paneer pieces are evenly coated. Let marinate at room temperature for 20 minutes or refrigerate and marinate overnight. Preheat the oven to 400°F.
- Line a large baking sheet with aluminum foil and coat with nonstick spray. Arrange the paneer cubes on top in an even layer, discarding any excess marinade.
- Bake for 12 to 15 minutes, until the paneer is lightly golden at the edges. Remove from the oven and set aside.
- While the paneer bakes, prepare the masala. Heat the coconut oil over medium-low in a large, sturdy skillet. Once hot, add the bell pepper, cauliflower, onion, ginger, garlic, salt, and pepper. Cook, stirring occasionally, for 1 minute, then increase the heat to medium and continue cooking until the vegetables are tender and the onion is translucent; about 12 to 15 minutes. Do not let the onion brown—if it starts to turn brown, reduce the heat and continue cooking until soft.
- Add the tomato paste, garam masala, turmeric, and cayenne. Cook and stir constantly for 30 seconds, until very fragrant.
- Add crushed tomatoes and cook, stirring occasionally, until hot, about 2 minutes.
- Add the paneer and peas, and cook, stirring occasionally, until warmed through, about 2 minutes more.
- Remove from heat and let cool for 1 minute. Stir in the 1/2 cup yogurt. Taste and add additional salt and pepper as desired. Sprinkle with cilantro and serve warm with naan bread or brown rice.
