Paneer Tikka Masala

Converted recipe from Adamcantcook on YouTube, swapped chicken for paneer :)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Boil and Simmer: Bring 1.5 liters of water to a boil in a large pot. Throw in the quartered onions, garlic, fresh coriander, ground coriander, cumin, turmeric, vegetable oil, and a pinch of salt. Cover loosely with a lid and let it simmer for about 1 hour.

Step 2

Add Tomatoes: Stir in the 200g of chopped tomatoes and let it simmer for another 20 minutes. Remove from the heat and allow it to cool down.

Step 3

Blend: Transfer the cooled mixture into a food processor or blender and blend on high until smooth and consistent.

Step 4

Separate the Oil: Wipe your cooking pot clean, pour the blended mixture back in, and simmer for another hour until the oil naturally separates from the liquid. Mix the oil back in once it's done.

Step 5

Portion: Keep about 300 ml of this warm base for the current curry recipe and portion the rest into freezer bags or tupperware for later.

Step 6

Marinate: In a bowl, mix together the vegetable oil, tandoori masala powder, a pinch of salt, and a few drops of red food coloring. Add in the cubed paneer and cover each cube.

Step 7

Bake: Bake the paneer cubes on a tray until lightly browned.

Step 8

Boil your desired amount of basmati rice for 12 minutes in a pan whilst making the curry. Drain and set aside to the end when done.

Step 9

Bloom the Spices: Heat 3 tbsp of vegetable oil in a skillet over medium-high heat. Add the minced garlic and ginger, stirring constantly until it stops spluttering. Turn the heat down slightly, add your Spice Mix, and stir constantly for 30 seconds to release the flavors (be careful not to let them burn).

Step 10

Add Tomato: Turn the heat back to medium-high, add the Tomato Mixture, and stir for 30 seconds to a minute until bubbles form.

Step 11

Incorporate the Curry Base (Gradually): ​Add half a ladle of your simmering curry base. Stir until bubbles form (approx. 30 seconds). ​Add a full ladle of the curry base, stirring again until bubbles form. ​Add the remaining curry base and stir until bubbling, then turn the heat down to low.

Step 12

Finish the Sauce: Whisk in the Coconut Mixture until smoothly integrated.

Step 13

Simmer Paneer: Add the baked paneer tikka pieces into the sauce along with a few more optional drops of red food coloring to reach your desired color vibrancy. Let it simmer together for 5 minutes.

Step 14

Grill the naan for a few minutes before serving

Step 15

Final Adjustments: Turn off the heat and stir in the double cream. Finish with a few light squeezes of fresh lemon juice. Taste the sauce and add an extra pinch of sugar or salt if needed.