Photograph of the finished Paneer tikka masala

India · Phô mai paneer nướng sốt cà chua kem Paneer tikka masala

Paneer tikka masala

55 min Hands-on time + 2 hr waiting
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Paneer cheese Paneer cheese 1.1 lb
  • Photograph of Unsweetened yogurt Unsweetened yogurt 7.1 oz
  • Photograph of Tomato Tomato 12
  • Photograph of Cashews Cashews 2.8 oz
  • Photograph of Fresh cream Fresh cream ½ cup
  • Photograph of Kashmiri chili powder Kashmiri chili powder 0.4 oz
  • Photograph of Garam masala Garam masala 0.3 oz
  • Photograph of Dried fenugreek leaves (kasuri methi) Dried fenugreek leaves (kasuri methi) 0.4 oz
  • Photograph of Unsalted butter Unsalted butter 2.8 oz
  • Photograph of Ginger Ginger 1.1 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Marinate paneer with yogurt, Kashmiri chili powder, and ginger for 2 hours, then bake at 240 degrees for 10 minutes until browned.
  2. 2 Roast the tomatoes until the skin is slightly charred, then blend them with cashews that have been soaked in hot water, and strain the mixture through a sieve.
  3. 3 Fry the sauce in unsalted butter for 15 minutes, until thickened and the butter separates from the edges of the pan.
  4. 4 Crush the dried fenugreek leaves and sprinkle them in, add the fresh cream, then stir over the lowest heat for 2 minutes.
  5. 5 Only add the toasted paneer during the last 3 minutes; adding it too early eliminates the burnt streaks, which is what distinguishes it from paneer butter masala.

With an appliance

  • Air fryer 50 min

    Replace step 1: bake paneer in an air fryer at 200 degrees for 8 minutes. The paneer dries out faster, so it absorbs less sauce while retaining its tender texture inside.

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