Creamy Tomato Cheese Curry — Paneer Tikka Masala
A vegetarian North Indian curry of broiler-charred paneer and bell pepper folded into a spiced tomato-cream gravy, finished with crushed fenugreek.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Whisk yogurt with ginger-garlic paste, kashmiri chilli powder, cumin, coriander, 0.75 tsp garam masala, 0.5 tsp salt, and lemon juice. Cut paneer into cubes and cut bell pepper into chunks. Add paneer and pepper to yogurt mixture, coat gently, and rest 20 minutes.
Char
Heat broiler to high. Brush a sheet pan with 1 tbsp oil, arrange paneer and pepper in a single layer. Broil 4 inches from heat for 8–10 minutes, turning once, until paneer is deeply charred at edges and pepper is blistered. Set aside.
Saute
Heat remaining 1 tbsp oil in a large skillet over medium heat. Add chopped onion and cook 5–6 minutes, stirring, until soft and lightly golden.
Build
Add tomato puree and tomato paste to the onion. Simmer 6–7 minutes on medium-low until oil beads on the surface and sauce darkens. Stir in cream, sugar, remaining 0.75 tsp garam masala, and remaining 0.5 tsp salt. Simmer 2 minutes until sauce coats a spoon.
Finish
Add charred paneer and pepper with any pan juices. Stir gently and warm through for 2 minutes on low. Finish with crushed kasuri methi off the heat.
Plate
Garnish with fresh coriander and serve with basmati rice, naan, mixed pickle, and roasted papad alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.