Browned and spiced cheese in a creamy tomato sauce.
Paneer Tikka Masala
Paneer ingredients by volume:
Sauce ingredients by volume:
Paneer ingredients by weight:
Sauce ingredients by weight:
Turn on the oven's broiler.
Peel and grate the ginger. Mince or press the garlic. Mix the grated ginger, garlic, yogurt, vegetable oil, cumin, coriander, cayenne, and salt.
Cut the paneer into 1-centimeter cubes. Spread the paneer in a single layer on a baking pan, and pour the yogurt mixture over top. Broil for ten minutes, then remove from the oven and stir. Continue to broil/stir in ten minute intervals until the paneer is golden brown at the edges and threatening to melt, about 40 minutes.
While the paneer grills, dice the onion or slice it into crescents. If you intend to use an immersion blender on the sauce in Step 5, then you can chop the onion coarsely. Mince/press the remaining cloves of garlic, and grate the remaining ginger.
Heat the vegetable oil in a large pot over medium heat, then add the onion and stir occasionally and cook until light golden, about 8-10 minutes.
Add remaining garlic, remaining ginger, tomato paste and garam masala to the onion. Stir frequently until well-combined and fragrant, about 2 minutes.
Add crushed tomatoes, agave and salt, then bring to boil. Reduce heat to medium-low, cover and simmer for 15 minutes, stirring occasionally.
Stir in the cream and return to a simmer. Remove pan from heat and cover to keep warm. If you prefer a smoother sauce, use an immersion blender until you like the consistency.
Once the paneer is done, stir it into the sauce.