Paneer Tikka Masala with a Twist

There are many good Paneer Tikka Masala recipes. But I have taken a traditional recipe and made some nice changes to it. The outcome has really come out very delicious. I tasted a little of the curry at the end, and I must say, I was amazed by the taste. I hope, rather I am sure, that you will too! Many dishes may be tasty but they don’t look pretty or festive, but this dish is quite colorful and lively. Of course, it is a vegetarian dish with veggies, spices and herbs, so it is pretty healthy too.

Hover over the highlighted Keywords below for Images and/or Description of some of the Ingredients:

Avocado, Cilantro, Coriander, Cumin, Garlic Cloves, Olive Oil, Rice, Tomatoes, Turmeric, Yoghurt

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Paneer Tikka Masala with a Twist

Print recipe

Serves	4
Prep time	5 minutes
Cook time	20 minutes
Total time	25 minutes
Dietary	Diabetic, Gluten Free, Vegetarian
Meal type	Side Dish
Misc	Pre-preparable, Serve Hot
Region	Indian

Ingredients

1 Onion (finely chopped)
1 Bell Pepper (finely chopped)
8 - 10 cloves Garlic (finely chopped)
1 Firm Tomato (finely chopped)
1 Cauliflower (cut into small flowerlets)
6 tablespoons Olive Oil (or Avocado Oil or any cooking oil)
10 - 20 cubes Paneer (Indian Cheese Cubes, cut into small 1/2 inch cubes)
1 - 4 teaspoon Paneer Tikka Masala (sold in Indian stores)
1 teaspoon Cumin Powder
1 teaspoon Coriander Powder
1 teaspoon Turmeric Powder
1 - 2 teaspoon Salt
1/2 cup Yoghurt (Plain Yoghurt)
1 tablespoon Sour Cream

Optional

2 tablespoons Cilantro (finely chopped)

Directions

Step 1
If the Paneer cheese cubes were refrigerated, thaw them for a few seconds in the microwave oven, or keep them in room temperature for a hour or so until they are supple and soft.
Step 2
In a small bowl, add the yoghurt, sour cream, the paneer tikka masala spice and 1 tablespoon of water. First add 2 teaspoons of the masala spice. Taste and check. Add a little salt or more spice according to your taste. Mix thoroughly until it is smooth and not lumpy. Set it aside. Note: (Sour Cream keeps the yoghurt from breaking and curdling when being heated up and cooked.)
Step 3
Add 2 tablespoons of oil to a medium fry pan. Add the cheese cubes, sprinkle with very little salt, and stir fry, only for a couple of minutes. Keep stirring and turning the cubes every 15 seconds or so until the sides become light golden brown. Don't fry them. Remove the cooked cheese cubes with a flat spatula, and transfer them to the bowl with the yoghurt/spice mixture. Mix well and let it marinate.
Step 4
To the same fry pan, add 2 more tablespoons of oil. Add the onion, bell pepper and 1/2 teaspoon salt. Stir fry for 5 minutes.
Step 5
Add the garlic, coriander powder, cumin powder and 1/2 teaspoon turmeric. Cook for another 5 minutes, or until the veggies are cooked and look soft.
Step 6
Add the chopped tomatoes an and stir fry for a couple of minutes. Transfer the contents to a bowl.
Step 7
To the same fry pan add 4 tablespoons of water and 2 tablespoons of oil. Add the cauliflower pieces.
Step 8
Add 1/2 teaspoon turmeric and 1/2 teaspoon salt. Stir and mix well. Cover and cook, stirring the contents every 30 seconds or so.
Step 9
Cook for 5 minutes, or until cauliflower is cooked but still firm. Do not overcook.
Step 10
Add the paneer/yoghurt/masala mix to the fry pan with the cooked cauliflower. Gently stir the contents without breaking the cauliflower pieces. Stir fry for 2 minutes.
Step 11
Add the onion/bell pepper/garlic mix to the fry pan. Stir and mix the contents. Garnish with the chopped cilantro, if you like.
Step 12
Serve hot with Roti, Naan, Whole wheat or flour Tortillas, Bread slices, or on a bed of hot steamed Rice.