Photo by Kunal Lakhotia on Pexels
Indian Paneer Tikka Masala with Charred Peppers & Basmati Rice
Paneer tikka masala with seared paneer in tomato-cream sauce, glazed with yoghurt and spices, served over toasted basmati rice.
- 250 g paneer cheese, cubed
- 100 g basmati rice
- 1 whole red pepper, sliced
- 1 whole yellow onion, roughly chopped
- 100 ml Greek yoghurt
- 15 g ginger-garlic paste
- 1½ tsp garam masala
- 1 tsp ground cumin
- ½ tsp chilli powder
- 400 g tinned tomatoes
- 80 ml double cream
- 3 tbsp vegetable oil
- 1 pinch salt and black pepper to taste
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Add to a shopping listHow the shopping list works →- Step 1
Marinate paneer: In a bowl, mix Greek yoghurt with ginger-garlic paste, 1 tsp garam masala, 0.5 tsp cumin, and 0.25 tsp chilli powder. Add paneer cubes and coat evenly. Set aside for 10 minutes.
- Step 2
Cook rice: Rinse basmati rice under cold water. In a saucepan, heat 15ml oil, add rice and toast for 2 minutes. Add 250ml water, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until tender. Let rest off heat.
- Step 3
Char vegetables: Heat 15ml oil in a large frying pan over high heat. Add paneer cubes in a single layer and cook for 3–4 minutes per side until golden. Remove and set aside. In the same pan, add pepper slices and onion; char for 4–5 minutes until lightly blackened. Remove and set aside.
- Step 4
Make sauce: Add remaining 15ml oil to the pan over medium heat. Add remaining ginger-garlic paste and cook for 1 minute. Add remaining 0.5 tsp cumin and 0.25 tsp chilli powder; toast for 30 seconds. Pour in tinned tomatoes and simmer for 8 minutes, breaking down tomatoes with the back of a spoon.
- Step 5
Finish masala: Stir in double cream and 0.5 tsp garam masala. Return paneer and charred vegetables to the pan. Simmer gently for 5 minutes. Taste and adjust seasoning with salt and pepper.
- Step 6
Serve: Divide rice between two plates. Spoon paneer tikka masala over the rice and serve hot.
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