Paneer Tikka Masala

• Nutrition Information (Estimated per serving): Calories: 400-450 kcal | Protein: 18g | Carbohydrates: 20g | Fat: 30g

• The Story Behind Paneer Tikka Masala (History):

  Paneer Tikka Masala is the vegetarian counterpart to the world-famous Chicken Tikka Masala. While its exact origins are debated (often attributed to Indian chefs in the UK), it's a quintessential "British Indian" creation. The dish takes classic, smoky paneer tikka and simmers it in a rich, creamy, and mildly spiced tomato-onion gravy.

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  • Ingredients (English):

  • For Paneer Tikka: 250g Paneer, 1 Onion, 1 Bell Pepper (all cubed), ½ cup Yogurt, 1 tbsp Ginger-Garlic Paste, 1 tbsp Tandoori Masala, Salt.

  • For Gravy: 2 tbsp Butter, 1 large Onion (pureed), 1 tbsp Ginger-Garlic Paste, 2 large Tomatoes (pureed), ¼ cup Cashew Paste, Spices (Kashmiri chili, turmeric, coriander powder), ½ cup Cream.

  • Method (English):

  • Prepare Tikka: Marinate paneer, onion, and bell pepper in yogurt and spices. Grill or pan-fry until charred.

  • Make Gravy: Heat butter. Sauté onion puree, then ginger-garlic paste. Add tomato puree and cashew paste. Cook until oil separates.

  • Combine: Add powdered spices. Add the grilled paneer tikka pieces and ½ cup of water. Simmer for 5-7 minutes. Finish with cream.

Pro Tips & Fun Facts (Tidbits):

• The key to a great Paneer Tikka Masala is the "two-stage" cooking process. First, imparting a smoky, charred flavor to the paneer tikka is essential. Second, creating a smooth, creamy, and well-balanced gravy. Don't skip the final additions of kasuri methi and cream, as they provide the signature restaurant-style aroma and richness

• Instant Pot Method (For Gravy):

• Prepare Paneer Tikka separately. Use "Sauté" mode in the IP to prepare the masala gravy. Add the cooked tikka pieces and simmer.

• Air-Fryer Method (For Tikka):

• Marinate paneer/veggies and air fry at 390°F (200°C) for 7-9 minutes until charred.

• How To Make It Vegan

• To make this vegan, replace Paneer with extra-firm Tofu. For the marinade, use a thick, unsweetened plant-based yogurt (like coconut or soy). Use Oil instead of ghee for the gravy, and finish with full-fat Coconut Milk or cashew cream instead of dairy cream.