Rules For a Healthy Life

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Recipes

Paneer Tikka Masala

Pan fry pieces of paneer until golden brown and then bathe them in a rich tomato sauce. The paneer tikka masala is so good that you’ll want to lick the bowl!

  • Author: Lisa Lin
  • Prep Time: 40 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: Serves 4 

INGREDIENTS

Paneer

  • 14 ounces paneer (see note 1)
  • 1 teaspoon turmeric
  • 1/8 teaspoon cayenne
  • 3/4 teaspoon kosher salt
  • 3 tablespoons safflower or canola oil

Masala Sauce

  • 2 tablespoons safflower or canola oil
  • 1 medium onion, thinly sliced (about 1 cup sliced)
  • 1 1/2 teaspoons kosher salt, divided
  • 2 teaspoons grated ginger
  • 4 cloves garlic, minced
  • 1 tablespoon ground coriander
  • 2 teaspoons paprika
  • 1 teaspoon garam masala
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon freshly ground black pepper
  • 4 tomatoes, chopped (about 2 1/2 cups chopped, see note 3)
  • 2 teaspoons sugar
  • 3/4 cup water (can substitute with broth)
  • 3 tablespoons heavy cream
  • 1/4 to 1/2 teaspoon cayenne pepper (see note 4)

To Serve

INSTRUCTIONS

  1. Slice the block of paneer into 1-inch cubes. Then, slice each cube into 2 or 3 slices. Transfer the paneer to a mixing bowl. 
  2. In a large bowl, whisk together the turmeric, cayenne, 1 teaspoon salt and 3 tablespoons oil. Gently, drop in the cubes of paneer and gently toss, taking care not to break the cubes if you’re using the homemade kind. Let the cubes marinate while you get the rest of your ingredients together and prepped.
  3. Once the paneer has been marinated, pan fry the paneer. Place a large nonstick skillet over medium heat, and add the paneer as the pan warms. In a couple of minutes give the pan a toss; each piece of paneer should be browned on one side. Fry another minute or so, and then remove the paneer from the pan onto a plate.
  4. Transfer the fried paneer to a plate and turn off the heat. Quickly wipe down the pan with a paper towel and return the heat to medium. 
  5. In a separate large sauté pan, add 2 tablespoons of safflower oil over medium heat. Add the onions and 1/2 teaspoon salt and cook for 5 minutes. Stir frequently to prevent the onions from burning. If the onions brown very quickly, reduce the heat slightly. 
  6. Add the ginger, garlic, coriander, paprika, garam masala, turmeric, black pepper, and remaining teaspoon of salt to the skillet. Cook for 30 seconds and coat the onions with the spices. 
  7. Add the tomatoes, sugar, and water, and reduce the heat to medium-low (see note 5). Cover the pan, and let everything simmer for 10 minutes. Remove the lid and add the heavy cream and cayenne pepper. Stir to combine. 
  8. If you are blending the sauce, turn off the heat now and let the sauce cool for 5 minutes before transferring to a blender to blend. Pour the sauce back into the pan and turn the heat to medium. 
  9. Finally, add the cooked paneer to the sauce and let it heat up for about 1 minute. Turn off the heat. Serve with cooked basmati rice.

NOTES

NUTRITION INFORMATION: Amount Per Serving: Calories: 404, Total Fat 33.6g, Saturated Fat: 17g, Cholesterol: 18mg, Sodium: 1480mg, Total Carbohydrate: 15.3g, Dietary Fiber: 3g, Sugar: 8.5g, Protein 12.8g

  1. I used store-bought paneer for this recipe because it is sturdier. You can also use homemade paneer. 
  2. If you don’t have fresh tomatoes, you can use 2 1/2 cups crushed or diced tomatoes (about 2/3 of a large can of tomatoes). Note that canned tomatoes tend to be more acidic than fresh tomatoes. As a result, you many need to add 1 or 2 more teaspoons of sugar to balance out the acidity. 
  3. I purposely added the cayenne pepper in the end because this gives the dish spice without it being overly fiery. If you simmer the tomatoes with cayenne pepper at the beginning, the spiciness will be much more intense. 
  4. If you want more sauce, you can add a 1/4 cup more water as you simmer the tomatoes. Note that you’ll add to need a bit more salt so that the sauce doesn’t taste watered down.