Meal Prep · Indian
Panner Tikka Masala
A rich and creamy vegetarian Indian curry, perfect for a comforting meal.
Ingredients
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Step-by-step- **Marinate Paneer**: In a bowl, combine yogurt, 1 tsp ginger-garlic paste, 1/2 tsp red chili powder, 1/4 tsp turmeric, 1/2 tsp garam masala, cumin powder, 1/2 tsp coriander powder, lemon juice, 1 tbsp oil, and a pinch of salt. Add paneer cubes, bell pepper, and onion pieces. Mix gently and marinate for at least 20 minutes (or up to 2 hours in the fridge).
- **Cook Paneer Tikka**: Heat a non-stick pan or grill pan over medium-high heat. Place the marinated paneer, bell pepper, and onion pieces in a single layer. Cook for 2-3 minutes per side until lightly charred and golden brown. Set aside.
- **Prepare Gravy Base**: In a large pot or deep pan, heat 2 tbsp oil or ghee over medium heat. Add finely chopped onion and sauté until golden brown, about 7-10 minutes.
- **Add Aromatics and Spices**: Stir in the remaining 1 tbsp ginger-garlic paste and cook for 1 minute until fragrant. Add the remaining 1/2 tsp red chili powder, 1/4 tsp turmeric powder, 1/2 tsp coriander powder, and 1/2 tsp garam masala. Sauté for 30 seconds, stirring continuously.
- **Cook Tomato Puree**: Pour in the tomato puree, mix well, and cook until the oil separates from the masala, about 8-10 minutes, stirring occasionally.
- **Add Cashew Paste and Cream**: Stir in the cashew paste and cook for another 2-3 minutes. Add water or vegetable broth, sugar (if using), and salt. Bring to a simmer.
- **Finish Gravy**: Reduce heat to low, cover, and let it simmer for 5-7 minutes for the flavors to meld. Stir in Kasoori Methi and heavy cream (or cashew cream).
- **Combine and Serve**: Gently add the cooked paneer tikka, bell pepper, and onion pieces to the simmering gravy. Heat through for 2-3 minutes. Garnish with fresh cilantro and serve hot with naan, roti, or rice.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 25 g |
| Fat | 30 g |
| Carbohydrates | 25 g |
| Fiber | 4 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Panner Tikka Masala in an airtight container for 3-4 days. Ensure it cools completely before refrigerating.
Freezer Up to 3 months
Transfer cooled curry to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Gently reheat on the stovetop over medium-low heat, stirring occasionally, until hot. You may need to add a splash of water or milk to adjust consistency. Alternatively, microwave in 1-minute intervals, stirring in between.
Chef’s Corner
- For best flavor, marinate the paneer for at least 30 minutes, or even overnight in the refrigerator.
- To make the curry extra creamy, blend the cooked onion and tomato masala until smooth before adding the cashew paste and cream.
- Adjust the spice level to your preference by increasing or decreasing the red chili powder. A pinch of Kashmiri chili powder can add vibrant color without too much heat.
- If you don’t have cashews, blanched almonds can be used to make a similar paste for creaminess.
