How to Make Aromatic Vegetarian Tikka Masala with Paneer

Simple Summary

Vegetarian Tikka Masala with Paneer is a rich, creamy Indian-inspired dish that combines tender cubes of paneer cheese with a flavorful tomato-based sauce, perfect for a comforting meat-free meal.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 400g paneer, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons tomato paste
• 1 can (400g) crushed tomatoes
• 1 cup vegetable broth
• 1 cup heavy cream
• 2 tablespoons butter
• 1 tablespoon garam masala
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon turmeric
• 1/2 teaspoon cayenne pepper (adjust to taste)
• Salt to taste
• 1/4 cup chopped fresh cilantro
• 1 tablespoon lemon juice

Instructions

1. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the paneer cubes and fry until golden brown on all sides, about 5 minutes. Remove from the pan and set aside.

2. In the same skillet, heat the remaining oil. Add the chopped onion and cook until softened and lightly golden, about 5-7 minutes.

3. Add the minced garlic and grated ginger. Sauté for another 1-2 minutes until fragrant.

4. Stir in the tomato paste and cook for 1 minute, then add the crushed tomatoes, vegetable broth, garam masala, cumin, coriander, turmeric, and cayenne pepper. Simmer for 10 minutes, stirring occasionally.

5. Pour in the heavy cream and add the butter. Stir until the butter is melted and the sauce is well combined. Simmer for another 5 minutes.

6. Add the fried paneer to the sauce and gently stir to coat. Cook for an additional 5 minutes to heat the paneer through.

7. Taste and adjust the seasoning with salt as needed. Stir in the lemon juice and half of the chopped cilantro.

8. Remove from heat and let it rest for 5 minutes before serving. Garnish with the remaining cilantro.

Chef's Notes

• For a vegan version, substitute the paneer with firm tofu, use coconut cream instead of heavy cream, and replace butter with coconut oil.
• Adjust the spiciness by increasing or decreasing the amount of cayenne pepper.
• Leftover tikka masala can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if needed to thin the sauce.
• For a smoother sauce, blend the tomato mixture before adding the cream and paneer.

Nutritional Info

Per serving (approximate):

• Calories: 550
• Protein: 20g
• Fat: 45g
• Carbohydrates: 20g
• Fiber: 4g
• Rich in calcium from paneer and vitamins A and C from tomatoes

Serving Suggestions

• Serve over steamed basmati rice or with warm naan bread for a complete meal.
• Pair with a side of cucumber raita to balance the rich flavors.
• Garnish with a sprinkle of garam masala and a dollop of yogurt for added freshness.
• For a low-carb option, serve with cauliflower rice or alongside a mixed green salad.
• Enjoy with a glass of chilled mango lassi or a light Indian beer for a refreshing complement to the meal.