The Sensitive Kitchen

Thursday, August 30, 2012

Paneer Tikka Masala

For the paneer:

2 Tbsp Greek yogurt
1 Tbsp oil
1 Tbsp grated ginger root
3/4 tsp ground coriander
1/2 tsp turmeric
1/2 tsp cayenne
1/2 tsp salt

14 ozs paneer

Mix yogurt, oil and spices in a bowl. Cut paneer into 3/4-inch cubes. Toss paneer evenly to coat. Let stand at least 1 hour (can be refrigerated).

For the masala:

2 tsp oil
1 cup minced red onion
1 1/2 tsp grated ginger root
1 tsp crushed garlic
12 ozs cremini mushrooms, quartered (optional)
1 14-oz can diced tomatoes with juice, blended until smooth
1 tsp ground cumin
1/2 tsp ground turmeric
1/4 to 1/2 tsp cayenne, to taste
1/4 tsp salt
1/2 c cream
1 c shelled green peas
1 Tbsp lime juice
1/2 tsp garam masala
2 Tbsp chopped cilantro

Heat oil in a large skillet. Add onion; saute until translucent and beginning to brown. If using, add mushrooms and saute without stirring until they begin to release their juices. Add ginger and garlic; saute 1 minute. Add tomatoes and spices. Simmer 5 minutes. Add peas; cook 2-3 minutes or until softened but still bright green. Remove from heat; stir in cream and garam masala. Fold in paneer gently. Squeeze with lime, sprinkle with cilantro and serve.



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