Paneer Tikka Masala

Recipe by Nikita Fortmann

This Paneer Tikka Masala is a vibrant and flavour-packed take on a beloved classic. Soft cubes of paneer are simmered in a rich, spiced tomato gravy that’s creamy, comforting, and full of bold Indian flavours. It’s a satisfying dish that pairs perfectly with warm naan or fluffy rice.

Ingredients

Ingredients in bold available at The Spice Emporium.

400g paneer

2 tbsp oil (or butter)

1 medium onion, finely chopped

1 tbsp ginger

1 tbsp garlic

1/2 a yellow bell pepper

1 can tomato puree

1 tsp turmeric powder

1 tsp cayenne pepper (adjust to taste)

1 tbsp garam masala

1 tbsp paprika

1 tbsp wet leaf masala

1 tbsp kasuri methi (dried fenugreek leaves), crushed

Salt, to taste

¼ cup fresh cream

2 tbsp fresh coriander (cilantro), chopped

Method

Method for Marinade

Add oil, turmeric, cayenne pepper to a bowl. Whisk together before adding Paneer.
Coat Paneer in mixture. Leave to marinate for about an hour.
After marinating, lightly fry paneer pieces until golden brown and then set aside.

Method for sauce

Heat the oil in a large pan over medium heat. Add the chopped onion and sauté for 4–5 minutes until soft and lightly golden.
Add the ginger and garlic and cook for 30–60 seconds until fragrant.
Stir in paprika, garam masala and wet leaf masala. Cook for about 30 seconds, stirring continuously.
Add the can of tomatoes. Cook for 5–7 minutes, stirring occasionally, until the mixture thickens and the oil begins to separate from the masala.
⁠Add Fenugreek leaves and cream
Lower the heat and stir in the fenugreek leaves and fresh cream. Simmer for another 1–2 minutes.
Gently add the fried paneer cubes and stir to coat them in the sauce. Simmer for 3–5 minutes on low heat.
Sprinkle with chopped coriander and serve hot.

Serving Suggestions

Serve with: