Paneer Tikka Masala

Ingredients

• For the Paneer Marinade
• Paneer 300g block
• Full-fat plain yogurt 150ml
• Lemon juice 1 tbsp
• Garam masala 1 tsp
• Ground cumin 1 tsp
• Ground coriander 1 tsp
• Turmeric powder 1/2 tsp
• Kashmiri chilli powder (or mild paprika) 1/2 tsp
• Salt 1/2 tsp
• For the Masala Sauce
• Vegetable oil 2 tbsp
• Onion 1 large, finely chopped
• Garlic cloves 3-4, minced
• Fresh ginger, grated 1 tbsp
• Ground cumin 1 tsp
• Ground coriander 1 tsp
• Garam masala 1 tsp
• Turmeric powder 1/2 tsp
• Chopped tomatoes 1 x 400g can
• Water 100ml
• Double cream (or coconut cream for dairy-free) 100ml
• Salt to taste
• Fresh coriander, chopped small bunch, for garnish

Method

1. Cut the paneer into 2-3cm cubes. In a bowl, mix together the yogurt, lemon juice, garam masala, cumin, coriander, turmeric, chilli powder, and salt.
2. Add the paneer cubes to the marinade, gently toss to coat, cover, and refrigerate for at least 30 minutes (or up to 4 hours).
3. Heat the oil in a large, deep frying pan or casserole dish over a medium heat. Add the chopped onion and cook for 8-10 minutes until softened and lightly golden.
4. Stir in the minced garlic and grated ginger and cook for another minute until fragrant. Add the ground cumin, ground coriander, garam masala, and turmeric. Stir well and cook for 30 seconds.
5. Pour in the chopped tomatoes and 100ml of water. Bring to a simmer, then reduce the heat and cook gently for 10-15 minutes, stirring occasionally, until the sauce has thickened.
6. While the sauce simmers, you can lightly fry the marinated paneer cubes in a separate pan until golden on all sides, or cook them under a hot grill (broiler) for a few minutes. Alternatively, add them directly to the sauce.
7. Stir the double cream into the tomato sauce. Season with salt to taste.
8. Add the marinated paneer cubes (and any marinade if using the pan-fry method) to the sauce. Stir gently to coat and simmer for a further 5 minutes, or until the paneer is heated through.
9. Garnish with fresh chopped coriander before serving hot with rice or naan bread.