Lunch · Indian · 15 min
Crispy Paneer Tikka Masala with Saffron Basmati Rice
- Calories
- 651
- Protein
- 21g
- Carbs
- 67g
- Fat
- 35g
Ingredients
- 170 g paneer
- 0.1615 cup basmati rice
- 0.7 cup water
- 1 pinch saffron
- 1.6697 cup whole milk yogurt
- 0.7 tbsp garam masala
- 0.7 tsp ground cumin
- 0.7 tsp ground coriander
- 0.35 tsp turmeric powder
- 0.18 tsp cayenne pepper
- 0.7 tbsp ginger
- 1.2 clove garlic
- 1.0857 tbsp ghee
- 0.35 each yellow onion
- 0.7 cup crushed tomatoes
- 0.05 cup heavy cream
- 0.7 tsp dried fenugreek leaves
- 0.25 tsp salt
- 1.2 tbsp fresh cilantro
Method
- 01In a bowl, combine paneer cubes with yogurt, garam masala, ground cumin, ground coriander, turmeric, cayenne, grated ginger, and minced garlic. Gently toss to coat evenly. Let marinate for at least 30 minutes in the refrigerator.
- 02Rinse the basmati rice in cold water until it runs clear. Combine the dry rice, water, and saffron in a small saucepan. Bring to a boil, then cover and reduce heat to low for 15 minutes. Remove from heat and let steam covered for 5 minutes before fluffing.
- 03Heat half of the ghee (1/2 tbsp) in a non-stick skillet over medium-high heat. Add the marinated paneer cubes and sear for 3 to 4 minutes per side until golden brown and crispy. Remove paneer and set aside.
- 04Add the remaining 1/2 tbsp of ghee to the same skillet over medium heat. Add chopped yellow onion and sauté until softened and translucent, about 5 to 7 minutes.
- 05Stir in the crushed tomatoes and salt, simmer for 5 minutes until thickened. Stir in heavy cream and crushed dried fenugreek leaves.
- 06Return seared paneer to the skillet and gently stir to heat through in the sauce for 2 minutes. Plate over saffron basmati rice and garnish with chopped fresh cilantro.
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