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Crispy Paneer Tikka Masala with Saffron Basmati Rice

Name: Crispy Paneer Tikka Masala with Saffron Basmati Rice
Ingredients: 1.8 oz (225 g) Paneer, cut into 1-inch cubes; 0.7 /2 cup (120 g) Full-fat plain yogurt; 0.7 tbsp Garam masala; 0.7 tsp Ground cumin; 0.7 tsp Ground coriander; 0.7 /2 tsp Turmeric powder; 0.7 /4 tsp Cayenne pepper; 0.7 tbsp Fresh ginger, grated; 1.2 cloves Garlic cloves, minced; 0.4 tbsp Ghee or neutral oil; 0.7 /2 medium Yellow onion, finely chopped; 0.7 cup (240 g) Crushed tomatoes; 0.2 /4 cup (60 ml) Heavy cream; 0.7 tsp Kasuri methi (dried fenugreek leaves), crushed; 0.2 /2 tsp Salt; 0.7 /2 cup (90 g) Basmati rice; 0.7 cup (240 ml) Water for rice; pinch Saffron threads, a pinch; 1.2 tbsp Fresh cilantro, chopped, for garnish

Nutrition

706

kcal

Calories

23.8

Protein

61.1

Carbs

38.7

Fat

AI Insight

Insight not available for this recipe.

Ingredients(19)

Paneer, cut into 1-inch cubes1.8 oz (225 g)

Full-fat plain yogurt0.7 /2 cup (120 g)

Garam masala0.7 tbsp

Ground cumin0.7 tsp

Ground coriander0.7 tsp

Turmeric powder0.7 /2 tsp

Cayenne pepper0.7 /4 tsp

Fresh ginger, grated0.7 tbsp

Garlic cloves, minced1.2 cloves

Ghee or neutral oil0.4 tbsp

Yellow onion, finely chopped0.7 /2 medium

Crushed tomatoes0.7 cup (240 g)

Heavy cream0.2 /4 cup (60 ml)

Kasuri methi (dried fenugreek leaves), crushed0.7 tsp

Salt0.2 /2 tsp

Basmati rice0.7 /2 cup (90 g)

Water for rice0.7 cup (240 ml)

Saffron threads, a pinchpinch

Fresh cilantro, chopped, for garnish1.2 tbsp

Instructions

Marinate the Paneer: In a bowl, combine the paneer cubes with yogurt, garam masala, cumin, coriander, turmeric, cayenne, grated ginger, and minced garlic. Gently toss to coat evenly. Let it marinate for at least 30 minutes (or up to 2 hours in the refrigerator).

Cook the Rice: Rinse the basmati rice until the water runs clear. In a small saucepan, combine the rinsed rice with 1 cup of water and a pinch of saffron threads. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until the water is absorbed and the rice is tender. Let it steam, covered, off the heat for 5 minutes before fluffing with a fork.

Sear the Paneer: Heat 1 tbsp of ghee or oil in a large non-stick skillet over medium-high heat. Add the marinated paneer cubes in a single layer (work in batches if necessary to avoid crowding). Sear for 3-4 minutes per side, until golden brown and slightly crispy. Remove paneer from the skillet and set aside.

Make the Masala Sauce: Add the remaining 1 tbsp of ghee or oil to the same skillet. Reduce heat to medium. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Stir in the crushed tomatoes, bring to a simmer, and cook for 5 minutes, stirring occasionally, until slightly thickened.

Finish the Sauce: Stir in the heavy cream and crushed kasuri methi. Season with salt to taste. Return the seared paneer to the skillet and gently stir to coat in the sauce. Simmer for 2-3 minutes, just to heat the paneer through. Avoid overcooking, as the paneer can become tough.

Plate and Serve: Spoon the saffron basmati rice onto plates. Top generously with the crispy paneer tikka masala. Garnish with fresh chopped cilantro. Serve immediately.