Paneer Tikka Masala Recipe

Description:

A rich and creamy tomato-based curry featuring tender paneer cubes. The sauce is a vibrant deep orange-red, speckled with flecks of green cilantro. The paneer is a soft, ivory white, contrasting beautifully with the colorful sauce. The aroma is warm and inviting, a blend of aromatic spices like garam masala, paprika, and a hint of chili. The dish is garnished with fresh cilantro, adding a touch of freshness and vibrancy. The overall presentation is visually appealing and appetizing, promising a delicious and satisfying meal.

Ingredients:

• - 1 lb paneer, cubed
• - 1 large onion, finely chopped
• - 2 cloves garlic, minced
• - 1 inch ginger, grated
• - 1 (14.5 ounce) can diced tomatoes, undrained
• - 1 cup heavy cream
• - 1/2 cup water
• - 2 tablespoons tomato paste
• - 1 tablespoon garam masala
• - 1 tablespoon paprika
• - 1 teaspoon turmeric powder
• - 1 teaspoon cumin powder
• - 1/2 teaspoon coriander powder
• - 1/4 teaspoon cayenne pepper (or more, to taste)
• - 2 tablespoons butter
• - 1 tablespoon vegetable oil
• - Salt to taste
• - Fresh cilantro, chopped (for garnish)

Instructions:

1. 1. Marinate the paneer: In a bowl, combine the paneer cubes with 1 tablespoon of yogurt, 1/2 teaspoon garam masala, 1/4 teaspoon turmeric powder, 1/4 teaspoon paprika, and a pinch of salt. Mix well and let it marinate for at least 30 minutes.
2. 2. Prepare the onion and garlic: Heat the vegetable oil in a large pan or wok over medium heat. Add the chopped onions and sauté until golden brown, about 5-7 minutes. Add the minced garlic and grated ginger, and sauté for another minute until fragrant.
3. 3. Add spices: Add the tomato paste, turmeric powder, cumin powder, coriander powder, cayenne pepper, and remaining garam masala and paprika to the pan. Stir well and cook for 2 minutes, stirring continuously to prevent burning.
4. 4. Simmer the sauce: Add the canned diced tomatoes (undrained) and water to the pan. Bring to a simmer, then reduce the heat to low and cook for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly.
5. 5. Add the paneer: Gently add the marinated paneer cubes to the sauce. Simmer for another 5-7 minutes, allowing the paneer to heat through and absorb the flavors. Do not overcook, as this can make the paneer tough.
6. 6. Stir in the cream: Stir in the heavy cream and salt to taste. Simmer for another 2-3 minutes, until the sauce has a creamy consistency.
7. 7. Finish and garnish: Remove from heat and stir in 1 tablespoon of butter for extra richness and shine. Garnish with fresh chopped cilantro.
8. 8. Serve hot: Serve the Paneer Tikka Masala hot with naan bread, rice, or roti.