Paneer Tikka Masala Recipe

Paneer tikka masala, a modern classic Indian curry, gets the vegetarian touch from seared tandoori marinated paneer cubes.

Course Main Course

Cuisine Anglo Indian

Diet Vegetarian

Keyword aloo paneer curry, Indian paneer curry, paneer tikka masala, paneer tikka masala curry

Prep Time 15

Cook Time 25

Total Time 40

Servings Servings

Calories 855kcal

Peel and grate the ginger and add it to a mixing bowl.
Peel and then mash the garlic and add it to the ginger.
Pour in the yoghurt followed by the salt, herbs and spices and then mix to form a paste.
Cut the paneer into a 25mm (1" ) dice and add it to the yoghurt and toss to coat.
Cover the paneer cubes and allow them to sit in the fridge until you are ready to cook.
Cut the onion into a 1cm (½") dice.
Slit the chilli peppers in half lengthways.
Place a 28cm or 11" skillet or frying pan over a medium-high heat and melt the ghee. Add the curry leaves and sliced chillies when the ghee is hot and cook for 30 seconds.
Throw in the diced onion and cook for 10 minutes.
Pour in the tomato passata and tomato puree and stir to combine.
Add the cinnamon, garam masala, sugar, salt and water, reduce the heat to low and simmer gently for 15 minutes.
Thread the paneer onto skewers (soaked for 30 minutes if using bamboo).
Scrape any remaining marinade from the paneer tikka into the sauce and stir to combine.
Transfer the sauce to a blender and give it a blend. Return the sauce to the pan, passing it through a fine-mesh sieve to get the silkiest of sauces, stir through the double cream and return to temperature.
Place the skewers under a hot grill or broiler and cook until they are nicely coloured on all sides (around 10 minutes).
Slide the tikka off the skewers and into the sauce, pour over the cream, stir to coat and reheat before serving.

I like to sprinkle fresh coriander over the dish to serve.