Paneer Tikka Masala

My restaurant-style paneer tikka masala is easy to make and makes such a delicious vegetarian curry. It's packed with flavor and one of my family's favorite dishes! Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine Indian

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 309kcal

Author Arman Liew

Ingredients

1/2 pound paneer sliced into 2-inch cubes
1/4 cup plain yogurt
2 tablespoons tikka masala paste divided
2 tablespoons olive oil
2 curry leaves
1/2 large brown onion chopped
1/2 small chili seeded and chopped
1 clove garlic minced
1/2 cup vegetable broth
6 ounces diced tomatoes canned
1/1 tablespoon tomato paste
1/4 cup heavy cream
1/2 tablespoon lemon juice

Instructions

Add the sliced paneer, yogurt, and half the tikka masala curry paste in a large bowl and mix well. Cover the bowl and refrigerate for at least 10 minutes, or up to 4 hours, to marinate.
Heat one tablespoon of the oil in a non-stick pan and place over medium heat. Once hot, add the curry leaves and cook until fragrant. Add the onion, chili, and garlic and cook for two minutes or until translucent. Add the remaining tikka masala curry paste, broth, diced tomatoes, and tomato paste. Reduce the heat to low and let everything simmer until the sauce has thickened.
In a separate pan, add the remaining oil. Cook the paneer until slightly charred. Add the paneer to the sauce and simmer everything together until the sauce thickens even more.
Stir through heavy cream and lemon juice and serve immediately.

Video

Notes

TO STORE: Leftovers should be kept in an airtight container in the refrigerator for 3-4 days.

TO FREEZE: Let the paneer cool completely, then freeze it in a freezer-friendly container for up to 6 months.

TO REHEAT: Microwave leftovers or reheat them on a stovetop over medium heat until warm.

Nutrition