Paneer Tikka Masala
Creamy, cozy paneer tikka masala without the long takeout wait.
When you want something comforting but don’t have the energy for a complicated dinner, this paneer tikka masala is a good move. It gives you that warm, creamy tomato sauce and tender paneer cubes, but it comes together in about 40 minutes with pantry-friendly ingredients. The paneer gets lightly browned for flavor, then simmers in a spiced sauce that tastes like it took more effort than it did. Serve it with rice, naan, or both if you need maximum comfort. It is not a restaurant clone, but it scratches the same itch on a tired night and keeps the cooking straightforward.
Ingredients
- 14 oz paneer — cut into 1-inch cubes
- 2 tbsp neutral oil — divided
- 1 unit yellow onion — finely chopped
- 3 unit garlic cloves — minced
- 1 tbsp fresh ginger — grated
- 2 tbsp tomato paste
- 1 cup crushed tomatoes
- 1 cup heavy cream
- 1 cup water
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp kosher salt — plus more to taste
- 1 pinch cayenne pepper — optional
- 2 tbsp butter
- 2 tbsp plain yogurt — for a creamier finish, optional
- 2 tbsp chopped cilantro — for serving
Method
- 1 Heat 1 tbsp oil in a large skillet over medium-high heat. Add the paneer and cook, turning occasionally, until lightly browned on 2 to 3 sides, about 4 to 5 minutes. Transfer to a plate.
- 2 Add the remaining 1 tbsp oil and the onion to the skillet. Cook until softened and lightly golden, about 5 minutes. Stir in the garlic and ginger for 30 seconds, then add the tomato paste, garam masala, cumin, paprika, salt, and cayenne. Cook for 1 minute.
- 3 Pour in the crushed tomatoes and water, scraping up any browned bits. Simmer for 8 to 10 minutes, stirring now and then, until the sauce looks slightly thickened.
- 4 Lower the heat and stir in the cream and butter. Add the browned paneer and simmer for 3 to 5 minutes until heated through. Stir in yogurt if using. Taste and adjust salt.
- 5 Serve hot with rice or naan and finish with cilantro.
Variations
- Faster swap — Skip browning the paneer and just simmer it in the sauce for the last 5 minutes. You lose a little texture but save effort.
- Vegetarian swap — Use the same method with firm tofu instead of paneer. Press it first, then brown it gently so it holds together.
- Simple substitutions — Use half-and-half instead of heavy cream for a lighter sauce, or swap cilantro for sliced green onions if that’s what you have.
Notes
If the sauce gets too thick, splash in a little more water. For extra-rich flavor, let the finished curry sit off the heat for 5 minutes before serving.
Equipment that helps
- Large skillet — Gives the sauce enough surface area to simmer quickly and lets the paneer brown instead of steaming.
- Wooden spoon or spatula — Makes it easy to scrape up the browned bits and keep the sauce moving without breaking the paneer.
Find more dinners like this
More like this
