This Paneer Tikka Masala dish is lovely served over plain boiled rice, with some garlic naan bread on the side I had never tried Paneer Cheese until I came to Tanzania. We have some fantastic Indian restaurants here. Really, really good ones. Despite the fact that the meat is delivered to the front door in a plastic bag by a chap on a bicycle. Despite the fact that the restaurant has an irregular water and electricity supply. Despite the fact that the Chefs wear the same uniforms for 3 – 5 days running. Funnily enough, I have never been sick or even had so much as a slight stomach upset after eating in a restaurant like this. (Which can’t be said for some of the ‘posh’ restaurants I’ve eaten at in “first world” countries – ha !)
Anyway, back to the Paneer Cheese. It is made simply with cows milk, not aged at all and if you taste it on it’s own, uncooked, it doesn’t taste like anything. It is similar to tofu in that way, as it takes on the flavour of whatever you cook it with. It does not melt when you cook it, either. We can buy paneer easily here in most of the local shops, it is made by people in their home kitchens and supplied to the shops and there is always a ready and fresh supply of it.
Now, this recipe is one I’ve altered and developed over time. I know that most authentic Indian chefs would not agree with some of the ingredients I use (like the addition of the ground Cumin and the use of smoked Paprika) but this is just one that I’ve come up with that we enjoy eating. You could adjust the spices to suit your own taste, or just use the ones which you have available at the time.
It does take a little time to prepare and cook, but is well worth the effort. I usually make this on a day when I have a lot of time on my hands, like a Saturday afternoon. It’s one of those recipes which you just can’t rush ….
Paneer Tikka Masala
450 gm Paneer Cheese cut into cubes
½ cup Full Cream Natural Yogurt (Greek works well, too)
2 tbsp Lemon juice
1 heaped tsp Coriander powder
½ tsp Cumin powder
½ tsp Smoked Paprika powder (use plain Paprika if you don't have smoked)
½ tsp Chilli powder
1 tsp Garam Masala powder
2 tsp Garlic, crushed
2 tsp Ginger, finely grated
1 heaped tsp Salt
Mix the yogurt, lemon juice and spices together. Pour over the Paneer cubes and leave in the fridge, covered, to marinade for a few hours or overnight. Once they have been marinated, place on a baking sheet in a single layer & bake at 190’C/375’F/Gas Mark 5 for about 30 minutes until cooked (the outside of the cheese should be crisp). Turn a few times during cooking to ensure that they don’t burn & also so that they cook evenly.
While the paneer is baking, you can make the sauce -:
Oil
2 Onions, sliced
4 tsp Garlic, crushed
3 tsp Ginger, crushed
1 x 400gm tin whole peeled Tomatoes, not drained
2 tbsp Tomato Paste
¼ cup Water
Salt to taste
3 tbsp chopped Coriander leaves
Fry the onions in a little oil. Add the garlic and ginger and cook until golden. Then add the tinned tomatoes, tomato paste, water and salt to taste. Continue to cook, simmering on a low heat until the sauce thickens and the onion is soft. Add 2 tbsp of the chopped Coriander and stir. Add the baked paneer cubes, stir to blend/cover them with the sauce and cook (heat through) for a further 5 minutes.
Place in a serving dish and scatter the remaining 1 tbsp Coriander leaves over the top to garnish.
Serve with plain, boiled white rice. This dish is also great when accompanied by garlic naan bread.
Anyway, back to the Paneer Cheese. It is made simply with cows milk, not aged at all and if you taste it on it’s own, uncooked, it doesn’t taste like anything. It is similar to tofu in that way, as it takes on the flavour of whatever you cook it with. It does not melt when you cook it, either. We can buy paneer easily here in most of the local shops, it is made by people in their home kitchens and supplied to the shops and there is always a ready and fresh supply of it.
Now, this recipe is one I’ve altered and developed over time. I know that most authentic Indian chefs would not agree with some of the ingredients I use (like the addition of the ground Cumin and the use of smoked Paprika) but this is just one that I’ve come up with that we enjoy eating. You could adjust the spices to suit your own taste, or just use the ones which you have available at the time.
It does take a little time to prepare and cook, but is well worth the effort. I usually make this on a day when I have a lot of time on my hands, like a Saturday afternoon. It’s one of those recipes which you just can’t rush ….
Paneer Tikka Masala
450 gm Paneer Cheese cut into cubes
½ cup Full Cream Natural Yogurt (Greek works well, too)
2 tbsp Lemon juice
1 heaped tsp Coriander powder
½ tsp Cumin powder
½ tsp Smoked Paprika powder (use plain Paprika if you don't have smoked)
½ tsp Chilli powder
1 tsp Garam Masala powder
2 tsp Garlic, crushed
2 tsp Ginger, finely grated
1 heaped tsp Salt
Mix the yogurt, lemon juice and spices together. Pour over the Paneer cubes and leave in the fridge, covered, to marinade for a few hours or overnight. Once they have been marinated, place on a baking sheet in a single layer & bake at 190’C/375’F/Gas Mark 5 for about 30 minutes until cooked (the outside of the cheese should be crisp). Turn a few times during cooking to ensure that they don’t burn & also so that they cook evenly.
While the paneer is baking, you can make the sauce -:
Oil
2 Onions, sliced
4 tsp Garlic, crushed
3 tsp Ginger, crushed
1 x 400gm tin whole peeled Tomatoes, not drained
2 tbsp Tomato Paste
¼ cup Water
Salt to taste
3 tbsp chopped Coriander leaves
Fry the onions in a little oil. Add the garlic and ginger and cook until golden. Then add the tinned tomatoes, tomato paste, water and salt to taste. Continue to cook, simmering on a low heat until the sauce thickens and the onion is soft. Add 2 tbsp of the chopped Coriander and stir. Add the baked paneer cubes, stir to blend/cover them with the sauce and cook (heat through) for a further 5 minutes.
Place in a serving dish and scatter the remaining 1 tbsp Coriander leaves over the top to garnish.
Serve with plain, boiled white rice. This dish is also great when accompanied by garlic naan bread.
