Paneer Tikka Masala with Basmati

Charred paneer cubes in creamy tomato‑spice gravy, spooned over fragrant basmati rice.

Ingredients

• 14 oz paneer, cubed
• Marinade: 1/2 cup yogurt, 1 tsp garam masala, 1 tsp paprika, salt
• 2 tbsp ghee, divided
• 1 onion, 2 cloves garlic, 1‑inch ginger
• 1 tsp cumin, 1 tsp coriander, 1 tsp garam masala
• 14 oz tomato puree, 1/2 cup cream
• 2 cups cooked basmati rice

Instructions

1. PREP AHEAD
2. - Cube paneer; whisk yogurt, garam masala, paprika, pinch salt for marinade.
3. - Marinate paneer 15 min; line broiler tray with foil.
4. - Rinse basmati rice; start cooker.
5. - Dice onion; mince garlic and ginger; measure spices and cream.
6. COOKING STEPS
7. 1. Broil marinated paneer on foil 4–5 min, turning once, until browned spots appear. Set aside.
8. 2. Melt 1 Tbsp ghee in deep skillet; sauté onion 3 min. Add garlic and ginger; cook 1 min.
9. 3. Sprinkle cumin, coriander, garam masala; toast 30 sec. Pour tomato purée; simmer 10 min, stirring, until slightly thick.
10. 4. Stir in cream; return browned paneer; simmer 2 min so cubes soak sauce. Adjust salt.
11. 5. Fluff hot basmati; spoon creamy tikka masala over rice. Serve immediately.
12. (Active time ≈ 25 min | Total ≈ 40 min)

Nutrition Facts