Delicious and Flavorful Paneer Tikka Masala

Paneer Tikka Masala is a popular vegetarian dish that combines marinated paneer (Indian cottage cheese) with a rich and flavorful tomato-based curry. This recipe is easy to make and is perfect for a hearty dinner. The paneer is first marinated in a yogurt and spice mixture, then grilled or pan-fried until golden. It is then simmered in a creamy and aromatic tomato sauce, resulting in a delicious and satisfying dish. Serve it with naan or rice for a complete meal.

Ingredients

• For the marinade:
• - 1 cup plain yogurt
• - 2 tablespoons ginger-garlic paste
• - 1 teaspoon turmeric powder
• - 1 teaspoon red chili powder
• - 1 teaspoon garam masala
• - 1 teaspoon cumin powder
• - 1 teaspoon coriander powder
• - Salt to taste
• - 1 pound paneer, cut into cubes
• - 1 onion, diced
• - 1 bell pepper, diced
• - 1 tomato, pureed
• - 2 tablespoons oil
• - 1 teaspoon cumin seeds
• - 1 teaspoon kasuri methi (dried fenugreek leaves)
• - 1 cup heavy cream
• - Fresh cilantro, chopped for garnish

Directions

1. In a bowl, combine yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, cumin powder, coriander powder, and salt.
2. Add the paneer cubes, diced onions, and bell peppers to the marinade. Mix well to coat all the ingredients.
3. Cover the bowl and refrigerate for at least 1 hour to let the flavors develop.
4. Heat a grill pan or non-stick skillet over medium heat. Add a drizzle of oil and cook the marinated paneer, onions, and bell peppers until golden and slightly charred. Set aside.
5. In a separate pan, heat oil over medium heat. Add cumin seeds and kasuri methi. Sauté for a minute until fragrant.
6. Add the pureed tomato and cook until the oil separates from the masala.
7. Reduce the heat to low and stir in the heavy cream. Simmer for a few minutes until the sauce thickens.
8. Add the grilled paneer, onions, and bell peppers to the tomato sauce. Stir well to combine.
9. Cover the pan and simmer for another 5 minutes to allow the flavors to meld together.
10. Garnish with fresh cilantro and serve hot with naan or rice.

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