Paneer Tikka Masala

Ingredients

• 16 oz paneer, cut into 1-inch cubes
• 1/2 cup full-fat yogurt
• 1 tablespoon garam masala
• 1 tablespoon neutral oil for paneer
• 1 large onion, finely diced
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 can (14 oz) crushed tomatoes
• 1/2 cup heavy cream
• 1 teaspoon cumin seeds
• 1.5 teaspoons ground coriander
• 1 teaspoon turmeric
• 1 teaspoon kashmiri chili powder or mild paprika
• 2 tablespoons butter or ghee
• Salt to taste
• Fresh cilantro and basmati rice or naan for serving

Instructions

1. 1

   Toss paneer cubes with yogurt, 1 teaspoon garam masala, and a pinch of salt. Marinate for at least 15 minutes.

2. 2

   Heat oil in a non-stick skillet over high heat. Cook paneer in batches without moving for 2 minutes per side until charred. Set aside.

3. 3

   In a large skillet or pot, melt butter over medium heat. Add cumin seeds and let them sizzle for 30 seconds.

4. 4

   Add onion and cook for 8-10 minutes until deeply golden. Add garlic and ginger and cook 2 minutes.

5. 5

   Add coriander, turmeric, chili powder, and remaining garam masala. Stir for 1 minute.

6. 6

   Add crushed tomatoes and simmer for 10 minutes until sauce darkens and oil separates on the edges.

7. 7

   Stir in heavy cream and add charred paneer cubes. Simmer gently for 5 minutes. Season with salt. Garnish with cilantro and serve with basmati rice or warm naan.