Paneer Tikka Masala Easy And Healthy Indian Recipe Wellplated Com

I spent a month after college traveling through India, a country whose colors, people, and cuisine still captivate my memory and imagination. Paneer tikka masala is one dish I still crave regularly (along with Potato Curry). Since I can’t pop back over to India any time my craving strikes, I have to try and bring the flavors of India to life in my kitchen. I don’t have easy access to a mega-market of Indian spices (or the time to toast and grind the whole spices like in an authentic paneer tikka masala recipe), so this is my adaption. That said, it is DELISH and is about as close as it gets to a paneer masala restaurant style at home. It stays true to the authentic recipe’s spirit and core flavor profiles (as does this Instant Pot Lentil Curry) but with ingredients easily found in most supermarkets. If you’re new to Indian food, it’s a delightful, enriching cuisine to explore. This easy paneer tikka masala is the ideal place to start (follow up with this Instant Pot Butter Chicken). Paneer tikka masala is not spicy in the sense of “hot.” In general, Indian cuisine is deeply spiced, but it’s not necessarily “spicy” in a way that will leave you panting. Some dishes can be, but this paneer tikka masala is not one of them.

How to Make Paneer Tikka Masala

Masalas are like any well-loved recipe that gets passed down through the generations. Everyone has their version…and people tend to think their version is the best. What is Paneer? Paneer is a firm, mild, and pleasant cheese, similar to a curd you’d find in cottage cheese. EXCEPT (and this is important), it tastes way, WAY better than that description sounds. It’s a bit like a block of feta (or Grilled Halloumi Cheese) but is firmer and far less briny. It’s easy to cook, reasonably inexpensive, and high in protein.

I almost feel like the name “cheese” doesn’t apply here because paneer doesn’t taste cheesy.Like tofu (as seen in this Tofu Curry), paneer takes on the flavor of whatever you cook it with, making it ideal for adding to rich, flavorful sauces like masalas and curries.

Dishes made with paneer are usually vegetarian. However, vegans cannot eat paneer because it is a dairy product. What Does “Tikka” Mean? Tikka means “bits” and “pieces.” We have bits and pieces of paneer. Easy! Tikka dishes are typically baked at a high temperature or cooked over hot coals. For max at-home ease, we’re going the oven-baked route. What Does “Masala” Mean? Masala is a broad term that essentially means a mix of spices. Today’s recipe boasts double the masala action. There’s a blend of spices coating the paneer before it’s baked, then a second hit is used to make a rich masala gravy (a.k.a. sauce). Remember, I said we were making an easy, at-home version of Indian paneer tikka masala (like this vegan Tofu Tikka Masala). Therefore, a premixed spice blend is where it’s at! This recipe calls for garam masala. Thus, you shouldn’t be surprised when I say this is the BEST paneer tikka masala you can make at home.

The Ingredients

Paneer. I know paneer is a special item to seek out, and I would never ask you to do that if I didn’t think it was 100% worth it. Paneer tikka masala truly is! Garam Masala. Garam masala is a unique blend of warm spices, such as cinnamon, cardamom, coriander, and more. It provides big time flavor in every teaspoon. Many grocery stores carry it, and you can find it online here. (Curry powder is another popular spice blend, but it tastes different than garam masala.)Crushed Tomatoes. To create a robust and flavorful masala sauce base.

Fresh Ginger and Fresh Garlic. Don’t skimp on these. Fresh is best in Indian based dishes.Spices: Turmeric powder, ground coriander powder, and ground cumin. Add a little heat with red chili powder!Greek Yogurt. While paneer tikka masala with coconut milk (or heavy cream) may be traditional, I prefer to make this healthy paneer tikka masala sauce with Greek yogurt. (It’s also my secret to this healthy Curry Chicken Salad.)Fresh Vegetables. I like to make my paneer tikka masala with vegetables such as red bell peppers, peas, and a whole head of nutritious cauliflower to make it truly an all-in-one meal (like my favorite Curried Chickpea Hash with Broccoli and Spinach).

The Directions

Storage Tips

To Store. Leftover paneer tikka masala can be stored in the refrigerator for 3 to 5 days. To Reheat. Gently warm paneer tikka masala on the stovetop over low heat until heated through. Do not warm too quickly, or the sauce may separate.To Freeze. Stored in a freezer-safe container, paneer tikka masala can be frozen for up to 3 months. Thaw overnight in the fridge before warming.

Recommended Tools to Make this Recipe

Mixing Bowls. This set is the best for sweet bakes and savory dishes alike.Sheet Pan. These sheet pans have been a longtime favorite in my kitchen for years.Skillet. This high-quality cast iron skillet is well worth the investment. Here is another more affordable option I also love.

Breathe new life and excitement into your weekly dinner routine with a little taste of India. (Then try this Chicken Tikka Masala next!)

Naan. Fluffy, delicious Indian bread is prime for mopping up all that tasty masala gravy. You’ll love this simple Homemade Naan recipe.Brown Rice. Simple and always a tasty option (as is this Turmeric Rice). Instant Pot Brown Rice is an easy way to make it.Cauliflower Rice. If you’d like to make this tikka masala low carb. Remember, the recipe already calls for cauliflower, so you’d be doubling up.Quinoa. A high protein option.For white rice, both Jasmine and Basmati rice are popular.