Paneer Tikka Masala

Paneer Tikka Masala

Prep time: 

Cook time: 

Total time: 

Serves: 4

  • About 1 lb. paneer, cut into ¾ inch dice
For Marinade:
  • 1 tablespoon canola oil
  • ½ teaspoon garam masala
  • ½ teaspoon ground cumin
  • 2 teaspoons garlic-ginger paste
  • 1 teaspoon kasuri methi (dry fenugreek leaves).\
  • 1 teaspoon salt
For Sauce:
  • 3 tablespoons canola oil or butter
  • 2 teaspoons garlic-ginger paste
  • ½ teaspoon ground cumin
  • ½ teaspoon garam masala
  • ½ teaspoon turmeric
  • ½ teaspoon chili powder
  • 1 8 oz. can tomato sauce
  • 1 tablespoon kasuri methi (dry fenugreek leaves)
  • 1 teaspoon sugar
  • 1 teaspoon salt or to taste
  • ½ cup heavy cream
  • 1 tablespoon chopped cilantro, for garnish
  1. Pre-heat oven to 400 degrees.
  2. Combine ingredients of marinade into a medium mixing bowl. Add paneer and toss to coat with marinade. Cover with plastic wrap and let it marinate for 30 minutes to an hour.
  3. Line a baking sheet with aluminum foil and spray with non-stick cooking spray. Spread paneer evenly on sheet and bake until light golden brown, 15 to 20 minutes.
  4. Heat oil or butter in a wok or a frying pan. Sauté garlic-ginger paste with spices until fragrant, 2 minutes. All tomato sauce, kasuri methi and stir to combine everything. Season with salt and sugar. Let it cook for 2 to 3 minutes.
  5. Add heavy cream, stir and let the sauce cook for another 2 minutes. Add the baked paneer and stir with the sauce. Adjust the seasoning and let paneer cook with sauce for 5 minutes, stirring occasionally so that sauce does not stick to bottom.
  6. Garnish with cilantro and serve warm with Nan or Paratha.