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paneer tikka masala in an orange sauce with green peas and fresh cilantro

Paneer Tikka Masala

sweet peas, paneer, roasted cabbage, basmati rice

STARS

Tikka Masala is all about the sauce. This one's a little bit spicy from chiles and very creamy. It's laced with sweet green peas and paneer, which looks like tofu but is a simple Indian cheese with firmer bite and salty edge. Serve over rice filled with roasted cabbage, bright mustard seeds, aromatic nigella seeds and earthy cumin.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  30 minutes
Ingredients

Rice

  • 2 cups shredded green cabbage
  • 1 tablespoon canola oil
  • 1/2 teaspoon salt, to taste
  • 1/2 teaspoon pepper, to taste
  • 1 cup white basmati rice
  • 1 teaspoon cumin seed
  • 1 garlic clove, minced

Tikka Sauce

  • 1 tablespoon canola oil
  • 1 tablespoon minced ginger
  • 1 garlic clove, minced
  • 2 tablespoons tikka masala base 
  • 1 teaspoon turmeric 
  • ½ teaspoon cayenne
  • 1 1/2 cups vegetable broth or water
  • 1 15-ounce can crushed tomatoes
  • 1 cup heavy cream
  • Salt and pepper to taste
  • ¼ cup cilantro, chopped
  • 2 cups green peas

Paneer

  • 14 ounces paneer, diced
  • 1 tablespoons canola oil

Veggie Raita

  • 1 cup plain yogurt 
  • 1/4 red onion, diced
  • 1 cucumber, diced
  • 1 carrot, diced or cut into matchsticks
  • 1 tablespoon minced mint
  • 1 tablespoon minced cilantro
  • Salt and pepper to taste

Serving

  • Naan
Directions
1
Preheat the oven to 400°F.
2
On one side of a baking sheet, toss the cabbage with 1 tablespoon canola oil and a pinch of salt and pepper. On the other side of the baking sheet, toss the paneer with another tablespoon of canola oil and a pinch of salt. Roast for 8 minutes, until the cabbage is softened and tha paneer is slightly browned.
3
Heat 1 tablespoon canola oil in a large skillet for the sauce. Sauté the ginger and garlic. Once tender, add in the tikka base, turmeric and cayenne. Add the broth and whisk until everything is well mixed. Add the tomatoes and bring to a simmer. Whisk in the cream, salt and pepper and bring to a simmer for about 10 minutes, or until thickened and flavorful. Fold in the peas and paneer. Season to taste.
4
Meanwhile, place the rice, 2 cups of water and a pinch of salt in a saucepan. Bring to a simmer, reduce heat to low, cover, and cook for about 20 minutes, until tender. Stir in the cumin, garlic and roasted cabbage. Season with salt and pepper to taste.
5
Combine all of the raita ingredients in a small bowl. 
6
Divide the rice and paneer tikka masala between bowls. Serve with naan and raita.

Paneer Tikka Masala

sweet peas, paneer, roasted cabbage, basmati rice

STARS

Tikka Masala is all about the sauce. This one's a little bit spicy from chiles and very creamy. It's laced with sweet green peas and paneer, which looks like tofu but is a simple Indian cheese with firmer bite and salty edge. Serve over rice filled with roasted cabbage, bright mustard seeds, aromatic nigella seeds and earthy cumin.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  30 minutes
Servings:  4

Ingredients

Rice

  • 2 cups shredded green cabbage
  • 1 tablespoon canola oil
  • 1/2 teaspoon salt, to taste
  • 1/2 teaspoon pepper, to taste
  • 1 cup white basmati rice
  • 1 teaspoon cumin seed
  • 1 garlic clove, minced

Tikka Sauce

  • 1 tablespoon canola oil
  • 1 tablespoon minced ginger
  • 1 garlic clove, minced
  • 2 tablespoons tikka masala base 
  • 1 teaspoon turmeric 
  • ½ teaspoon cayenne
  • 1 1/2 cups vegetable broth or water
  • 1 15-ounce can crushed tomatoes
  • 1 cup heavy cream
  • Salt and pepper to taste
  • ¼ cup cilantro, chopped
  • 2 cups green peas

Paneer

  • 14 ounces paneer, diced
  • 1 tablespoons canola oil

Veggie Raita

  • 1 cup plain yogurt 
  • 1/4 red onion, diced
  • 1 cucumber, diced
  • 1 carrot, diced or cut into matchsticks
  • 1 tablespoon minced mint
  • 1 tablespoon minced cilantro
  • Salt and pepper to taste

Serving

  • Naan

Directions

1
Preheat the oven to 400°F.
2
On one side of a baking sheet, toss the cabbage with 1 tablespoon canola oil and a pinch of salt and pepper. On the other side of the baking sheet, toss the paneer with another tablespoon of canola oil and a pinch of salt. Roast for 8 minutes, until the cabbage is softened and tha paneer is slightly browned.
3
Heat 1 tablespoon canola oil in a large skillet for the sauce. Sauté the ginger and garlic. Once tender, add in the tikka base, turmeric and cayenne. Add the broth and whisk until everything is well mixed. Add the tomatoes and bring to a simmer. Whisk in the cream, salt and pepper and bring to a simmer for about 10 minutes, or until thickened and flavorful. Fold in the peas and paneer. Season to taste.
4
Meanwhile, place the rice, 2 cups of water and a pinch of salt in a saucepan. Bring to a simmer, reduce heat to low, cover, and cook for about 20 minutes, until tender. Stir in the cumin, garlic and roasted cabbage. Season with salt and pepper to taste.
5
Combine all of the raita ingredients in a small bowl. 
6
Divide the rice and paneer tikka masala between bowls. Serve with naan and raita.