*note: I created this recipe when I was still consuming dairy – it is almost impossible to convert to DF. It was too good to delete.
Paneer tikka masala is a popular Indian dish – a vegetarian version of chicken tikka masala.
The paneer is marinated in spices, then grilled + added to a delicious, spicy tomato curry/gravy. And, don’t worry, there is plenty of this deliciousness to be mopped up with rice or flat bread.
I like to cook my curry (masala) ahead of time so the flavours well + true mingle … then grill and add the marinated paneer, just before I’m ready to serve.
This is my take, it is certainly not traditional with the use of coconut yoghurt/coconut cream instead of cow’s milk varieties … plus, the addition of broccolini + micro herbs … but, I do love me some greens in my meals.
If you don’t have access to micro herbs (don’t stress – they’re not crucial to the dish … I just have them growing at home + love the freshness they add to the rich gravy). You could also add spinach if you don’t have/like broccolini).
Also, adjust the heat with the chilli/ and or flakes. Don’t add if you are sensitive to spiciness! Dial it up if you love it HOT.
- 200g paneer
- 1 tsp ground coriander
- ½ tsp garam masala
- ½ tsp paprika
- chilli flakes (to taste)
- pinch sea salt
- 2 tbsp coconut yogurt
- 1 tbsp ghee
- 1 teaspoon cumin seeds
- 1/2 large brown onion finely chopped
- 3 garlic finely chopped
- 1 tsp ginger finely chopped
- 400g organic tomatoes
- 1/2 cup water
- 1/2 tbsp curry powder
- 1/2 tsp turmeric
- pinch black pepper
- 1/2 tsp coconut sugar
- 200ml coconut cream
- coriander leaves
- broccolini cut into bite sized portions
- fresh micro herbs
- fresh chopped chilli
Cut the paneer into 1cm cubes and add to a small mixing bowl. Add the ground coriander, garam masala, paprika, chilli flakes and sea salt.
Add the yogurt and mix until all the paneer pieces are well coated.
Cover and pop in the fridge until needed (when the curry sauce is ready).
Heat 1 tbsp of ghee in a heavy based pan. Once hot, add cumin seeds. When the seeds begin to pop, add onions, garlic + ginger. Fry until onions are translucent.
Add the tomatoes, water, curry powder, turmeric, black pepper and sugar. Stir.
Cook on a low heat for around 15 mins.
Once the mixture is cooked, turn off the heat and allow it to cool a little. Pour the mixture into a blender and puree.
Pour the pureed masala back into the pan. Add coconut cream and some coriander leaves. Stir well.
Add the broccolini pieces.
Cover and cook for 10 minutes on a low heat.
Whilst the curry is cooking, place the marinated paneer pieces under the grill on a medium temperature, flip – once each side is slightly browned.
Add the grilled paneer to the curry and let it simmer for another 5 minutes.
Switch off the heat. Serve immediately with fluffy rice and garnish with additional coriander leaves, micro herbs and fresh chilli.
Definitely have naan/flat bread on the side too!