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Paneer Tikka Masala with Charred Tomato Sauce and Basmati Rice
Paneer cubes seared in oil, cooked with caramelizing onion, garlic, ginger, and bloomed garam masala, cumin, and paprika.
- 300 g paneer cheese
- 150 g basmati rice
- 400 g cherry tomatoes
- 150 g onion
- 4 cloves garlic
- 15 g ginger
- 100 ml Greek yoghurt
- 5 g garam masala
- 3 g ground cumin
- 4 g paprika
- 40 ml vegetable oil
- 5 g sea salt
- 20 g fresh coriander
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Add to a shopping listHow the shopping list works →- Step 1
Step 1: Rinse basmati rice under cold water until water runs clear. Bring 300ml salted water to boil, add rice, reduce heat to low, cover and cook for 15 minutes. Remove from heat and let rest 5 minutes.
- Step 2
Step 2: Cut paneer into 2cm cubes. Finely mince garlic and ginger. Dice onion.
- Step 3
Step 3: Heat 20ml oil in a heavy-bottomed frying pan over high heat. Add paneer cubes in a single layer and sear for 2 minutes per side until golden. Transfer to a plate.
- Step 4
Step 4: In the same pan, add remaining 20ml oil. Add diced onion and cook for 4-5 minutes until softened and beginning to caramelize.
- Step 5
Step 5: Add minced garlic and ginger, cook for 1 minute until fragrant.
- Step 6
Step 6: Add garam masala, cumin and paprika, stir for 30 seconds to bloom spices.
- Step 7
Step 7: Add cherry tomatoes whole. Cook for 8-10 minutes, stirring occasionally, until tomatoes begin to blister and break down, releasing their juices.
- Step 8
Step 8: Remove from heat and stir in Greek yoghurt until combined.
- Step 9
Step 9: Return paneer to the pan and gently fold through the sauce. Simmer for 3-4 minutes to warm through.
- Step 10
Step 10: Season with salt to taste. Garnish with fresh coriander.
- Step 11
Step 11: Serve paneer curry alongside fluffy basmati rice.
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