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paneer tikka masala

This meal literally took me 30 minutes to make. The paneer was marinated from a previous recipe I had made, so I just stuck that into the oven to bake while I made the sauce, mixed it all together when it was ready and voila! You can choose to marinate the paneer overnight, but I’ve made it with plain paneer and it turned out equally great.



  • 1 cup paneer, cubed
  • 1/2 onion, diced
  • 1 large tomato, blended
  • 1 garlic clove, minced
  • 1″ ginger, minced
  • 2 green chilies, minced
  • 1 tsp. cumin powder
  • 1 tsp. coriander powder
  • 1 tsp. tandoori masala
  • 1/2 tsp. garam masala
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. black pepper
  • 1 tsp. chili powder
  • Handful of cilantro, chopped
  • Salt to taste


  1. Heat up some oil in a saucepan and sauté the onions on medium heat until golden brown. Add in the garlic, ginger and chilies and stir for about 30 seconds or until fragrant. Stir in the tomatoes, all the spices and salt.
  2. Cook for 15 minutes then add in the paneer. Cook for an additional 10 minutes, stirring occasionally, or until the water from the tomatoes has dried up and you have a thick gravy. Stir in the chopped cilantro and serve with rice, paratha or roti.


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