By Brady Starr
Cut the paneer into cubes and prepare a marinade with yogurt, ginger-garlic paste, garam masala, turmeric powder, chilli powder, and salt.
Mix the paneer cubes with the marinade and let it sit for at least 15 minutes to absorb the flavors.
Heat 1 tbsp oil in a pan over medium heat and lightly fry the marinated paneer cubes until they are golden brown on all sides. Set aside.
In the same pan, add the remaining oil and heat the tomato-onion masala until it simmers, then add the fried paneer cubes.
Cook the paneer in the masala for 5-10 minutes, ensuring that the paneer is well-coated with the sauce.
Serve the paneer tikka masala hot over a bed of cooked basmati rice, alongside the roasted cauliflower.
Garnish with chopped cilantro and a squeeze of lemon juice before serving.
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By Brady Starr
This Indian Vegetarian Main Course recipe is ready in 40 minutes and features paneer, cooked basmati rice, tomato-onion masala and other delicious ingredients. Contains 450 calories total.
Cut the paneer into cubes and prepare a marinade with yogurt, ginger-garlic paste, garam masala, turmeric powder, chilli powder, and salt.
Mix the paneer cubes with the marinade and let it sit for at least 15 minutes to absorb the flavors.
Heat 1 tbsp oil in a pan over medium heat and lightly fry the marinated paneer cubes until they are golden brown on all sides. Set aside.
In the same pan, add the remaining oil and heat the tomato-onion masala until it simmers, then add the fried paneer cubes.
Cook the paneer in the masala for 5-10 minutes, ensuring that the paneer is well-coated with the sauce.
Serve the paneer tikka masala hot over a bed of cooked basmati rice, alongside the roasted cauliflower.
Garnish with chopped cilantro and a squeeze of lemon juice before serving.
Calories per Serving: 450
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