Thursday, February 12, 2015

Paneer Tikka Masala

Paneer Tikka Masala
Yield: 6 servings
  • 2 tsp olive oil
  • 3 tbsp butter
  • 6 cloves garlic, minced
  • 2" fresh ginger, peeled and minced
  • 2 tbsp tomato paste
  • 1 tsp garam masala
  • 2 tsp paprika
  • 8 Roma tomatoes, diced
  • 1 1/2 tsp salt
  • 1 cup water
  • 10oz frozen cauliflower, thawed
  • 1 cup peas
  • 12oz paneer (purchase or make your own using Aarti Sequeira's recipe)
  • 1/2 cup half & half or heavy cream
  • Cooked rice and/or naan, for serving
  1.  Add olive oil and butter to a large skillet over medium heat. When the butter has melted, add the garlic and ginger. Saute until softened and lightly browned. 
  2. Add tomato paste and cook about 3 minutes, until the tomato has darkened. Add garam masala and paprika and saute for 1 minute.
  3. Add tomatoes, salt and water. Bring to a boil then simmer until thickened, about 20 minutes. 
  4. Pour the sauce into a blender, or use an immersion blender, and process until smooth. Pour back into the skillet and bring back to a boil. Add cauliflower, turn heat down and simmer 10 more minutes.
  5. Add paneer and peas to sauce and cook a few minutes longer to warm everything through. Serve over rice or with naan.


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