Paneer Tikka Masala

Charred Paneer • Spiced Tomato Gravy — India

The vegetarian answer to butter chicken — seared paneer in a smoky tikka masala gravy. A hit with flatbread or cumin rice.

Ingredients

• 400 g — Paneer cheese, large cubes (14 oz)
• 150 g — Thick hung yogurt (⅔ cup)
• 150 g — Bell pepper + onion, in petals (1½ cups)
• 250 g — Tomato purée (1 cup)
• 60 ml — Heavy cream (¼ cup)
• 12 g — Tikka masala spice blend (1 Tbsp)
• 4 g — Dried fenugreek leaves / kasuri methi (2 tsp)
• 30 g — Butter + oil (2 Tbsp)

Step-by-Step Method

1. Marinate the paneer. Coat the paneer and bell pepper in yogurt, tikka masala and salt for 20 minutes. The yogurt must be thick and hung, or the marinade will turn watery.
2. Sear the tikka. Sear the paneer on a very hot griddle on all sides — a light char is essential; that is the smoky flavor.
3. Make the masala gravy. Cook the tomato purée and spices in butter and oil until the fat separates, then stir in the cream.
4. Combine and serve. Simmer the paneer in the gravy for only 3–4 minutes — cooking it longer makes paneer rubbery.

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