Paneer Tikka Masala
Serving Size / Yield
- 1 16 oz. block paneer, diced (you can find it in the international cheese or frozen food section)
- 1 bell pepper, roughly chopped
- 1 Tbs. vegetable oil
- 6 cloves garlic, minced
- 1 inch ginger, grated
- 3 tsp. cardamom
- 1 Tbs. cloves
- 2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1 Tbs. cumin
- 1 Tbs. coriander powder
- 1 tsp. turmeric
- 1 1/2 Tbs. garam masala (use curry powder if you can't find it)
- 2 Tbs. tomato paste
- red chili flakes, to taste
- 1 lemon, juiced (divide the juice)
- 3 C. vegetable stock
- 2 Tbs. cornstarch
- 1/2 C. half and half
- 2 C. frozen peas
- milk, as needed
- 2 Tbs. butter
- plain yogurt, the thicker the better
In a small bowl, marinate the paneer in half of the lemon juice and enough yogurt to coat. Liberally sprinkle with curry powder and toss to cover. Allow to marinate for at least an hour.
Put the paneer and bell pepper pieces on a rack over a baking sheet lined with aluminum foil and broil until the edges of the pepper start to blacken and the edges of the paneer look dry.
Heat oil in a large saucepan. When hot, but not smoking, add in the spices and cook until fragrant and dry. Add in the garlic and ginger. Cook for two minutes and add tomato paste and chili flakes.
Add the butter and vegetable stock. When it's smooth and begins to bubble, vigorously whisk in the cornstarch to thicken. Then lower heat and add the remaining lemon juice and half and half. Add salt and pepper, to taste.
Add the paneer and bell peppers to the curry and simmer, covered, for 20 minutes. It will continue to thicken, if you like a thinner curry, just add some more vegetable stock. Five minutes prior to serving, add frozen peas and stir in. Remove from heat and serve once the peas have thawed but not become mushy.