Paneer Tikka Masala

Tender cubes of golden seared paneer and tender chickpeas simmered in a fragrant, spiced tomato-yogurt gravy, served with steamed basmati rice and warm naan bread.

• Prep: 20 min
• Cook: 25 min
• Total: 45 min
• Servings: 6
• Cuisine: Indian
• Difficulty: Medium
• Cost: $6.38/serving

Dietary

• Vegetarian
• High-Protein
• High-Fiber
• Nut-Free
• Egg-Free
• Pescatarian
• Low-Sugar
• Low-Cholesterol

Tags

• comfort food
• rich
• sauté
• crowd-pleaser
• special occasion
• tangy
• smoky

Ingredients

• 16 ounce paneer cheese (cut into 1-inch cubes)
• 2 can chickpeas (drained and rinsed)
• 1 can crushed tomatoes
• 1 cup Greek yogurt
• 1.5 cup basmati rice (dry)
• 6 naan flatbreads (warmed)
• 1 yellow onion (finely diced)
• 4 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 2 tablespoon garam masala
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 2 tablespoon olive oil
• 0.25 cup fresh cilantro (chopped)

Instructions

1. Combine basmati rice with 3 cups of water and 1/2 teaspoon of kosher salt in a pot. Bring to a boil, cover tightly, reduce heat to low, and cook for 15 minutes until tender and fluffy.
2. Heat 1 tablespoon of olive oil in a large Dutch oven or deep skillet over medium heat. Add the cubed paneer cheese and sear for 5 to 7 minutes until lightly browned on all sides, then remove to a plate.
3. Add the remaining 1 tablespoon of olive oil to the pan. Sauté the diced yellow onion for 5 minutes until soft and golden. Stir in minced garlic, grated ginger, garam masala, ground cumin, ground coriander, turmeric, smoked paprika, and the remaining 1/2 teaspoon kosher salt; cook for 1 minute until highly fragrant.
4. Pour in the can of crushed tomatoes and stir well, scraping up any browned bits from the bottom of the pan. Bring to a simmer over medium-low heat for 10 minutes to develop deep flavors.
5. Reduce heat to low. Whisk in the Greek yogurt until completely incorporated into a creamy sauce. Stir in the drained chickpeas and seared paneer, simmering gently for 5 minutes until heated through.
6. Warm the garlic naan flatbreads in a dry skillet or toaster oven for 2 minutes. Garnish the tikka masala with chopped cilantro and serve hot alongside the basmati rice and warm naan.

Notes

Stir the Greek yogurt in over very low heat to keep the spiced tomato sauce silky and emulsified.

Nutrition (per serving)

• Calories: 640
• Protein: 35.2 g
• Carbohydrates: 78.4 g
• Fat: 22.1 g
• Fiber: 10.6 g
• Sodium: 980 mg
• Saturated Fat: 9.8 g
• Sugar: 8.5 g
• Cholesterol: 38 mg