Paneer Tikka Masala
Tikka masala is the quintessential comfort food for most people, and for good reason, says Palak Patel, author of the cookbook The Chutney Life. This version builds deep layers of flavor using a luscious, creamy simmer sauce developed in partnership with Williams Sonoma. Although this recipe calls for bell peppers and onions, you can add or substitute different vegetables, such as cauliflower, peas and potatoes.
Ingredients
- 2 Tbs. canola oil
- 1 tsp. cumin seeds
- 1/2 onion, thinly sliced
- 1/2 green bell pepper, seeded and thinly sliced
- 1/2 red bell pepper, seeded and thinly sliced
- 1/2 tsp. salt
- 1 Tbs. minced garlic
- 1lb. (500 g) paneer, cubed
- The Chutney Life x Williams Sonoma Tikka Masala Simmer Sauce
- 2 tsp. finely chopped fresh cilantro
Directions
In a Dutch oven or large fry pan over medium-high heat, warm the oil. Add the cumin seeds and cook until they begin to sizzle, about 1 minute. Add the onion, bell peppers and salt and cook, stirring frequently, until softened, about 5 minutes.
Reduce the heat to medium. Add the garlic and cook, stirring frequently, until fragrant, about 2 minutes.
Add the paneer and cook 2 minutes more. Add the simmer sauce and reduce the heat to medium-low. Cover with a lid and gently simmer for 8 to 10 minutes. Garnish with cilantro and serve over basmati rice with warm naan alongside. Serves 4.
Courtesy of Palak Patel, author of The Chutney Life