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–+ servings
Deep orange paneer tikka masala in a white bowl with white rice and a piece of naan.

Paneer Tikka Masala

This restaurant-style paneer tikka masala gives you all the flavors you love in the classic dish, made right in your own home!
Prep: 15 minutes
Cook: 1 hour 10 minutes
Total: 1 hour 25 minutes
Yield:6 servings

Equipment

  • large mixing bowl with lid, or plastic wrap to cover
  • whisk
  • Tongs
  • 2 large skillets
  • Large wooden spoon
  • standard blender
  • Large plate

Ingredients

For the Paneer

  • 3 tablespoons neutral-tasting oil avocado oil, refined coconut oil, etc.
  • 1 teaspoon salt more or less to taste
  • ½ teaspoon turmeric powder
  • ¼ teaspoon cayenne powder
  • 16 ounces paneer cubed
  • 1 large pinch salt

For the Tikka Masala Sauce

  • 2 tablespoons ghee
  • half of one medium white onion diced, approximately ½ cup
  • 1 serrano chile pepper stem and seeds removed, pepper minced
  • 3 cloves garlic minced
  • 1 tablespoon grated fresh ginger
  • 1 ½ teaspoons garam masala
  • ½ teaspoon paprika
  • 1 8-ounce can tomato sauce
  • 1 medium green bell pepper stem and seeds removed, pepper sliced into strips
  • 1 tablespoon dried fenugreek leaves
  • 1 teaspoon salt plus more to taste
  • 1 tablespoon neutral-tasting oil avocado oil, refined coconut oil, etc.
  • 1 ¼ - 1 ¾ cups heavy cream at room temperature
  • 1 medium lemon quartered

Serving Suggestions (All Optional)

  • steamed basmati rice or cauliflower rice
  • warm naan
  • chopped fresh cilantro

Instructions

  • Add 3 tablespoons neutral-tasting oil, 1 teaspoon salt, ½ teaspoon turmeric powder, and ¼ teaspoon cayenne powder to large mixing bowl. Whisk ingredients together until well combined.
  • Add 16 ounces paneer cubes to bowl. Gently stir until paneer is completely coated with spice mixture. Cover bowl with lid or plastic wrap and set aside.
  • Heat large skillet over medium heat. When pan is warm, add 2 tablespoons ghee and let melt, tilting pan occasionally to distribute ghee across surface.
  • Add half of one medium white onion (diced) and stir to incorporate. Sauté onion until softened, approximately 5 minutes.
  • Add 1 serrano chile pepper, 3 cloves garlic, and 1 tablespoon grated fresh ginger to skillet. Stir to incorporate, then reduce under skillet to medium-low. Cook, stirring occasionally, until mixture develops rich toffee color, approximately 20 minutes. Note: If mixture sticks or begins to dry out, stir in drops of water periodically as needed, being careful not to add too much.
  • Once desired color is achieved, add 1 ½ teaspoons garam masala and ½ teaspoon paprika to skillet. Stir well to incorporate spices and cook mixture until fragrant, approximately 3 to 5 minutes. Note: Add more water in small increments as needed if mixture sticks.
  • When fragrant, stir in 1 8-ounce can tomato sauce, then remove skillet from heat and let mixture cool slightly. Transfer mixture to blender and blend until completely smooth. See Notes for tips to safely blend hot mixtures.
  • Return completely smooth sauce mixture to skillet and return skillet to medium-low heat. Add 1 medium green bell pepper, 1 tablespoon dried fenugreek leaves, and 1 teaspoon salt. Stir until incorporated.
  • Simmer mixture over medium-low heat 5 to 10 minutes or until caramelized and paste-like. Mixture will be thick and slices of bell pepper will be softened.
  • While mixture simmers, heat second large skillet over medium heat. When pan is warm, add 1 tablespoon neutral-tasting oil and swirl pan to distribute oil across surface. Continue heating skillet until oil is hot and shimmering.
  • When oil is hot, add seasoned paneer to skillet and sprinkle 1 large pinch salt over paneer cubes.
  • Pan-fry paneer until golden brown on 2 to 3 sides, approximately 3 to 5 minutes, then transfer paneer to plate and set aside. Note: homemade paneer will need less cooking time. Store-bought paneer can handle 5 minutes.
  • Remove skillet with sauce mixture from heat and let mixture cool slightly. Add 1 ¼ - 1 ¾ cups heavy cream to skillet and stir until cream is fully blended into sauce. Taste sauce and adjust seasonings as desired.
  • Return skillet to medium-low heat. Add pan-fried paneer to sauce mixture and squeeze fresh lemon juice from 1 quarter of medium lemon over top of paneer. Gently stir until paneer is well coated.
    Paneer tikka masala in a large skillet with a large wooden spoon.
  • Taste sauce again and stir in additional lemon juice if desired. Divide paneer tikka masala into desired portions and serve immediately over steamed basmati rice (or cauliflower rice) with warm naan and plenty of chopped fresh cilantro.

Notes

  • Make it Vegan: Instead of heavy cream, use a plant-based half-and-half, like Ripple Plant-Based Half & Half. Use firm tofu instead of paneer and plant-based butter instead of ghee.
  • Make it Keto: Skip the onion and use a keto-friendly tomato sauce. Pass on the naan and use cauliflower rice, or serve the paneer tikka masala on its own.
 

Tips for Blending Hot Mixtures in a Traditional Blender

  • Fill the blender no more than halfway. Work in batches as needed to avoid overfilling.
  • Let the mixture cool slightly before blending.
  • Always blend hot liquids with the center cap removed from the blender lid. Cover the lid with a dish towel and hold it down tightly to keep the lid on the blender and to keep the mixture from splashing out.

Nutrition

Serving Size: 1serving | Calories: 550cal | Protein: 13g | Fat: 51g | Saturated Fat: 27g | Cholesterol: 119mg | Sodium: 962mg | Potassium: 150mg | Total Carbs: 12g | Fiber: 2g | Sugar: 4g | Net Carbs: 10g | Vitamin A: 933IU | Vitamin C: 28mg | Calcium: 410mg | Iron: 1mg
Recipe By:Cheryl Malik