Paneer Tikka Masala

Restaurant style Paneer Tikka Masala. this is a Northern India style recipe, using a pressure cooker to help infuse all the flavor to create a delicious authentic Paneer Tikka Masala.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Combine all marinade spices with the Greek Yogurt and lemon juice. Mix well until smooth.

Step 2

Add in Paneer, Red Onion and Bell Peppers, if using. Stir gently until fully coated.

Step 3

Allow Paneer to Marinade for at least 1 hour or overnight.

Step 4

In a small bowl combine Cumin, Coriander, Turmeric, Chile Powder and 2 tbsp water.

Step 5

Stir to combine and set aside.

Step 6

Heat Olive Oil in Pressure Cooker on Meat or Saute mode.

Step 7

Add in Cardomom, Bay Leaf, Cinnamon Stick and Mustard Seed. Stir around pot until fragrant - approximately a minute

Step 8

Add Onion, Garlic, Salt and Ginger to pressure cooker and stir to combine. Saute for another minute or until fragrant.

Step 9

Add in Cumin mixture, stir to coat everything and saute for approx 1 minute or until everything is well combined.

Step 10

Stir in Tomato Paste, Water, Sugar, Cinnamon and Clove. Seal pressure cooker and cook on Vegetable setting for 2 minutes.

Step 11

Once completed, quick release steam and stir in Garam Powder.

Step 12

Allow to cool partially. Remove Bay Leaf and Cinnamon Stick. Puree in the blender.

Step 13

Preheat oven to 350 degrees.

Step 14

Arrange Marinaded Paneer on baking sheet and drizzle with olive oil, stir to coat Paneer and bake for 10 minutes.

Step 15

Stir gentle and bake for additional 10 minutes.

Step 16

Add Pureed Masala Paste to pan and turn on medium low heat. Stir in Heavy Cream, cream of coconut and butter and mix to combine.

Step 17

Stir in Paneer and Garbanzo Beans, if using. Add additional water to adjust the consistency of Masala sauce and serve over Basmati Rice.