Paneer Tikka Masala

Paneer Marinade

• 14 ounces paneer, cut into pieces
• 6 tablespoons plain whole milk yogurt
• 1 teaspoon grated ginger
• 2 cloves garlic, grated
• 1 teaspoon cumin
• 1 teaspoon paprika
• 3/4 teaspoon kosher salt
• 3 tablespoons safflower or canola oil (for frying the paneer)

Sauce

• 2 tablespoons safflower or canola oil
• 1 medium onion, thinly sliced (about 1 cup)
• 1 1/2 teaspoons kosher salt, divided
• 2 teaspoons grated ginger
• 4 cloves garlic, minced
• 1 tablespoon ground coriander
• 2 teaspoons paprika
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric
• 1/2 teaspoon freshly ground black pepper
• 4 tomatoes, chopped (about 2 1/2 cups)
• 2 teaspoons sugar
• 3/4 cup water (or broth)
• 3 tablespoons heavy cream
• 1/4 to 1/2 teaspoon cayenne pepper

To Serve

• Cooked basmati rice
• Cilantro (optional)
• Red pepper flakes (optional)

Directions

• Slice the paneer into 1-inch cubes, then slice each cube into 2 to 3 pieces. Transfer to a mixing bowl.
• Mix the yogurt, ginger, garlic, cumin, paprika, and salt. Pour the marinade over the paneer and mix. Refrigerate at least 30 minutes.
• Heat a nonstick pan with 1 1/2 tablespoons oil over medium heat. Arrange the paneer in a single layer and cook 2 to 3 minutes until golden, flip, and cook 2 minutes more. Work in batches.
• Transfer the fried paneer to a plate. Wipe the pan with a paper towel and return to medium heat.
• Add the remaining 1 1/2 tablespoons oil and fry the rest of the paneer. Save the leftover marinade for the sauce, and set the cooked paneer aside.
• In a separate large saute pan, heat 2 tablespoons oil over medium heat. Add the onions and 1/2 teaspoon salt. Cook 5 minutes, stirring often so they do not burn.
• Add the ginger, garlic, coriander, paprika, garam masala, turmeric, black pepper, and remaining salt. Cook 30 seconds to coat the onions in the spices.
• Add the tomatoes, sugar, and water. Reduce heat to medium-low, cover, and simmer 10 minutes. Uncover and stir in the heavy cream, leftover yogurt marinade, and cayenne.
• For a smooth sauce, turn off the heat, cool 5 minutes, blend, then return to the pan over medium heat.
• Add the cooked paneer to the sauce and heat 1 minute. Garnish with cilantro and red pepper flakes if you like, and serve with basmati rice.

From hellolisalin on Instagram. Recipe from Healthy Nibbles.