By Carrie Daniels
Paneer Tikka Masala
17 steps
Cook:1h 30min
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.
Updated at: Sat, 27 Apr 2024 02:05:13 GMT
Nutrition balance score
Unbalanced
Glycemic Index
29
Low
Glycemic Load
39
High
Nutrition per serving
Calories1851.5 kcal (93%)
Total Fat106.1 g (152%)
Carbs134.4 g (52%)
Sugars127.7 g (142%)
Protein85.8 g (172%)
Sodium1615 mg (81%)
Fiber4.3 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Spice Mixture
1 teaspoonground cumin
½ teaspoonground coriander
½ teaspoonchile powder
¼ teaspoonground turmeric
2 tablespoonswater
Pot Seasoning
Masala Base
Masala Paste
1 x 6 ozcan tomato paste
1 ½ cupswater
1 teaspoonwhite sugar
½ teaspoonground cinnamon
¼ teaspoonground clove
½ teaspoongaram masala powder
½ cupheavy cream
3 tablespoonsbutter
or olive oil
1 cupwater
more or less depending on thickness
2 teaspooncream of coconut
Paneer Marinade
Instructions
Marinade Paneer
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.
Tikka Masala Paste
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.
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