You know those dishes that just take you back? For me, it’s Paneer Tikka Masala. I remember the first time I made it—well, tried to make it. Let’s just say my smoke detector got quite the workout (oops!). But you know what, it’s become my go-to comfort dish; the kind my family asks for on cozy Sunday afternoons. And every time I cook it, the kitchen smells like a warm hug. So, put on your apron and let’s dive into this delicious adventure!
Why You’ll Love This
I make this when I need a break from the usual routine. My family goes crazy for this because it’s creamy, spicy, and just hits the spot (even my picky little eater can’t resist!). Sometimes I get a bit ambitious with the spices, but that’s part of the fun, right? Oh, and I’ve finally figured out the right amount of cream—after a few too many ‘soupy’ batches.
Ingredients
- 250g paneer (or tofu, if you’re feeling adventurous)
- 1 cup yogurt (my grandmother swears by full-fat, but honestly, any version works fine)
- 2 tablespoons tandoori masala (I’ve run out and used garam masala in a pinch)
- 1 tablespoon ginger-garlic paste
- A pinch of salt (or as my mom says, ‘a smidgen of this and that’)
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 1 cup cream (light or heavy—your call!)
Directions
- Mix the yogurt, tandoori masala, ginger-garlic paste, and salt in a bowl. Then, toss in the paneer cubes and coat them well. Set aside for at least an hour (or until you remember they’re in the fridge).
- Heat some oil in a pan and sauté the onions until they’re golden. This is where I usually sneak a taste—can’t help it.
- Add the pureed tomatoes and let them cook down until the oil separates. Don’t worry if it looks a bit weird at this stage—it always does!
- Throw in the marinated paneer, and let everything simmer for about 15 minutes. Stir in the cream, and on second thought, maybe taste it again (for science).
Notes
If you accidentally add too much spice, a dollop of cream can save the day. Also, if the sauce seems too thick, a splash of water works wonders.
Variations
I once tried adding bell peppers, but they overpowered everything else. However, adding potatoes was a surprising hit with the kids.
Equipment
Don’t have a grill? No worries, you can use a regular frying pan—just keep an eye on those cheeky paneer cubes!
Storage Information
This keeps well in the fridge for about three days—though, honestly, in my house, it never lasts more than a day!
Serving Suggestions
I love serving this with a side of naan and a sprinkle of fresh coriander. My family has a tradition of pairing it with a simple cucumber salad (for balance, ya know?).
Pro Tips
I once tried rushing the marination step and regretted it because the paneer just didn’t have that oomph. Patience, my friend, patience!
FAQ
Can I use tofu instead of paneer? Absolutely! Just press it well to remove excess moisture.
What if I don’t have cream? You can use coconut milk for a different twist—it’s surprisingly delightful.
