Paneer Tikka Masala
Fried paneer cubes and peas are paired with a richly spiced, creamy tomato sauce in this vegetarian paneer tikka masala.
Yield: 4-6 servings
  • vegetable or peanut oil, for frying
  • 8 oz paneer, cut into ½-inch cubes
  • 3 tbsp olive oil
  • 6 garlic cloves, minced
  • 1 onion, diced
  • ¼ cup tomato paste
  • 6 cardamom pods, crushed
  • ½ tsp red pepper flakes
  • 2 tsp minced ginger
  • 2 tsp ground turmeric
  • 1 tsp garam masala
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 28 oz can whole peeled tomatoes
  • salt, to taste
  • 2 cups heavy cream
  • 1 lb frozen peas
  1. Heat the vegetable oil over medium-high heat in a medium cast-iron skillet. It is hot enough when it sizzles the instant you add a paneer cube to the pan. Fry the paneer in a single layer in the oil until it is golden brown, about 2-3 minutes on each side. Remove to a paper towel-lined plate to drain. Discard the oil.
  2. In a large heavy pot over medium heat, heat the oil. Add the garlic, onion, tomato paste, cardamom pods, and pepper flakes to the pot. Cook, stirring often, until the tomato paste has darkened and the onion has softened, about 5 minutes. Add the spices to the pot and cook, stirring constantly, until the bottom of the pot begins to brown, about 4 minutes.
  3. Add the tomatoes with their juices, crushing the tomatoes with your hands as you add them. Bring to a boil and then reduce the heat to a simmer, stirring frequently and scraping up any brown bits. Cook until sauce thickens, about 8 minutes.
  4. Add in the cream, paneer, and peas. Season to taste with salt. Simmer, stirring occasionally, until slightly thickened, about 15-20 minutes. Serve with rice.
Adapted from Bon Appetit
Nutrition Information
Serving size: ⅙th of recipe
Recipe by Joanne Eats Well With Others at