Paneer Tikka Masala with Sautéed Spinach Recipe

Description:

A vibrant and flavorful dish, Paneer Tikka Masala with Sautéed Spinach is a visual feast. The rich, creamy orange Tikka Masala sauce clings beautifully to the cubes of golden-brown paneer. The vibrant green of the sautéed spinach provides a striking contrast, adding a layer of freshness to the creamy richness. The dish is garnished with bright green cilantro sprigs, completing the colorful presentation. The aroma of warm spices and creamy tomato sauce is mouthwatering, promising a delicious taste experience.

Ingredients:

• - 1 lb paneer, cubed
• - 1 tbsp ginger-garlic paste
• - 1 tsp turmeric powder
• - 1 tsp red chili powder
• - 1/2 tsp garam masala
• - 1/4 tsp cumin powder
• - 1/4 tsp coriander powder
• - Salt to taste
• - 2 tbsp oil
• - 1 large onion, finely chopped
• - 1 (14.5 oz) can diced tomatoes
• - 1 cup heavy cream
• - 1/2 cup water
• - 1 tbsp tomato paste
• - 1 tsp sugar
• - 10 oz fresh spinach, washed and roughly chopped
• - 1 tbsp butter
• - Cilantro for garnish

Instructions:

1. 1. Marinate the paneer: In a bowl, combine the cubed paneer with ginger-garlic paste, turmeric powder, red chili powder, garam masala, cumin powder, coriander powder, and salt. Mix well and let it marinate for at least 30 minutes.
2. 2. Prepare the Tikka Masala sauce: Heat 2 tablespoons of oil in a large pan or wok over medium heat. Add the chopped onion and sauté until golden brown, about 5-7 minutes. Stir frequently to prevent burning.
3. 3. Add the spices: Add the tomato paste and sauté for another minute until fragrant. Then, add the diced tomatoes and cook for 5 minutes, stirring occasionally, until the tomatoes soften slightly.
4. 4. Simmer the sauce: Add 1/2 cup of water, 1 teaspoon of sugar, and bring the mixture to a simmer. Reduce the heat to low, cover, and let it simmer for 10 minutes, allowing the flavors to meld.
5. 5. Add the cream: Stir in the heavy cream and continue to simmer for another 5 minutes, until the sauce slightly thickens.
6. 6. Sauté the spinach: While the sauce simmers, melt 1 tablespoon of butter in a separate pan over medium heat. Add the spinach and sauté until wilted, about 3-5 minutes. Season with salt to taste.
7. 7. Cook the paneer: Add the marinated paneer to the Tikka Masala sauce. Gently stir to coat the paneer in the sauce. Cover and cook for 5-7 minutes, allowing the paneer to heat through and absorb the flavors. Avoid overcooking to prevent it from becoming dry.
8. 8. Combine and garnish: Add the sautéed spinach to the paneer Tikka Masala. Stir gently to combine. Garnish with fresh cilantro and serve hot with naan or rice.