Paneer Tikka Masala
This Paneer Tikka Masala recipe is a delicious Indian dish made with paneer (Indian cottage cheese) cooked in a creamy tomato sauce loaded with delicious Indian spices.
Servings 4
Calories 584kcal
Ingredients
- 1 tablespoon oil any high heat oil, such as avocado oil or canola oil
- 14 oz Paneer
- ¼ cup Cashews raw whole
- 2 teaspoon ground coriander
- 2 teaspoon Garam masala
- 2 teaspoon ground cumin
- 2 teaspoon Kashmiri red chili powder
- 2 teaspoon Kasuri methi dried fenugreek
- ½ teaspoon Turmeric Powder
- 1 teaspoon Salt
- 2 green chilies optional
- 2 tablespoon Ginger-Garlic paste
- 1 cup Onion
- 1 cup tomatoes or tomato puree
- 3 tablespoon Butter unsalted
- ½ cup Heavy cream
- ½ cup Water
- 1 tablespoon Cilantro
Instructions
- Cut the paneer into cubes. Pour oil in a skillet over medium-high heat.
- Pan fry the paneer cubes along with cashews over medium-high heat until the cheese is golden brown and crisped at edges. Set aside.
- Add butter in a pot over medium heat. Once the butter is melted, add onions, tomato, cashews (reserve some for garnish if you like), ginger-garlic paste, salt and spices (except fenugreek).
- Sauté for 2-3 minutes, until tomatoes begin to soften. Add water. stir well and cook for 10-15 minutes.
- Puree the cooked ingredients in an immersion blender. Add the fried paneer, dried fenugreek, heavy cream and water. Simmer for 3-5 minutes, until the cubed paneer is softened and the curry becomes creamy. Add the paneer at the end if you prefer to keep a firmer texture.
- Add ½ teaspoon of sugar (optional but recommended). Add fresh cilantro and serve with Naan bread or Basmati rice (or Jeera rice).
Nutrition
Calories: 584kcal | Carbohydrates: 14g | Protein: 18g | Fat: 52g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 122mg | Sodium: 768mg | Potassium: 268mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1030IU | Vitamin C: 11mg | Calcium: 533mg | Iron: 2mg