Paneer Tikka Masala

• Paneer(400 g)
• Greek yogurt(4 tbsp)
• Garam Masala(4 tsp)
• Paprika(2 tsp)
• Turmeric(½ tsp)
• Salt(1½ tsp)
• Rapeseed Oil(2 tbsp)
• Onion(1)
• Garlic(4 cloves)
• Ginger(1 tbsp)
• Tomato paste(2 tbsp)
• Canned tomatoes(400 g)
• Heavy cream(120 ml)
• Vegetable Broth(120 ml)
• Ground Coriander(2 tsp)
• Cumin(1 tsp)
• Palm Sugar(1 tsp)
• Basmati Rice(300 g)
• Butter(1 tbsp)
• Coriander(2 tbsp)optional

Method

1. 1

   Cut {Paneer} into bite-size pieces. In a bowl, mix {Greek yogurt}, {Garam Masala}, {Paprika}, {Turmeric}, and {Salt}, then coat the paneer well and set aside while you prep the sauce ingredients.

   ~12 min

2. 2

   Heat half the {Vegetable oil} in a large deep pan over medium-high heat. Add the paneer in a single layer and cook until lightly golden in spots, turning gently, 4 minutes total. Transfer to a plate.

   ~4 min

3. 3

   Add the remaining {Vegetable oil} to the pan, then cook the chopped {Onion} with the minced {Garlic} and {Ginger} for 6 minutes until softened and lightly golden. Stir in {Tomato paste}, {Garam Masala}, {Ground Coriander}, {Cumin}, and {Paprika} for 1 minute.

   ~7 min

4. 4

   Stir in {Canned tomatoes}, {Vegetable Stock}, {Palm Sugar}, and {Salt}. Bring to a bubble, then simmer for 10 minutes until the sauce thickens and turns a rich orange-red.

   ~10 min

5. 5

   While the sauce simmers, rinse the {Basmati Rice}. Add it to a saucepan with 600ml water and the {Butter}. Bring to a boil, cover, and cook on low for 12 minutes. Rest off the heat for 5 minutes, then fluff.

   ~12 min

6. 6

   Lower the heat under the sauce and stir in the {Heavy cream}. Return the paneer to the pan and simmer gently for 4 minutes so the sauce coats the pieces thickly. Serve over rice with {Fresh cilantro} scattered on top.

   ~9 min