Kashmiri Paneer Tikka Masala (Vegetarian recipe)
Recipe to make creamy and delicious Kashmiri Paneer Tikka masala. An easy to make, restaurant style recipe - perfect to serve with rice/naan.Paneer can be cooked on a grill pan or under a broiler.
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Ingredients
- 1 cup Paneer, cubed
- 2 tablespoons Cilantro, finely chopped
For the Marinade:
- ½ cup Yogurt
- 1 teaspoon Red Chili powder
- ½ teaspoon Pepper
- ½ teaspoon Garam Masala
- ½ teaspoon Ground Cumin
- ½ teaspoon Chaat Masala
- 1 teaspoon Kasoori Methi, lightly crushed
- To taste Salt
- 1~2 Garlic cloves, finely minced
- 1 tablespoon Lemon/ Lime juice
For the Masala/ Spice paste:
- 2 tablespoons Ghee/ Butter
- 1 Small Red Onion, chopped
- 1 Small Red bell Pepper, chopped
- 3 tablespoons Blanched Slivered Almonds
- 3 tablespoons Golden Raisins
- 1 cup Diced tomatoes (fresh or canned)
- ¼ cup Heavy whipping cream or half-and-half
- ¼ teaspoon Ground Turmeric
- ½~1 teaspoon Red Chili powder
- ½ teaspoon Garam masala
- ½ teaspoon Ground Cumin
- ½~¾ teaspoon Salt
Instructions
Marinate Paneer:
- In a mixing bowl, combine all the ingredients for the marinade and mix well. Add the paneer pieces and mix to coat. Set aside for at least 30 minutes or longer.
Make the Masala/ Sauce:
- Heat ghee in a saucepan. Add the onion, bell pepper, almonds and raisins; cook until the veggies soften and are lightly browned around the edges, about 10~12 minutes.
- Add the tomatoes and cook for 3~4 minutes.
- Pour the onion-tomato mixture into a blender and grind into a thick sauce along with cream, salt and garam masala.
- Pour the sauce back into the saucepan and simmer over lower heat, stirring it occasionally while cooking the paneer.
Cook Paneer:
- Transfer the marinated paneer along with the marinade on a hot skillet and cook until lightly golden on all sides.
To Finish the curry:
- Slide the cooked paneer pieces right into the warm sauce and mix well to coat them evenly. Garnish with chopped cilantro and serve hot.
Notes
- Paneer can either be threaded onto pre-soaked wooden skewers and then grilled on a grill pan. Or place them on a foil lined baking sheet and broiled until browned - about 1~2 minutes per side.
- Cream can be subbed with half-n-half in the curry/ masala.
- Paneer can be substituted with tofu.
- The recipe can be made without the masala similar to these tofu kebabs. They can be served as an appetizer instead of a main dish.
- The masala/ curry part of the dish can be made up to 3 days in advance. Keep refrigerated until ready to use. It can be frozen for up to 2 months.
But it is best to cook/ grill the paneer on the day of serving. - To make the recipe vegan, replace paneer with tofu and yogurt with soy or coconut yogurt.
Nutrition
Calories: 294kcal
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