Paneer Tikka Masala
If you love the bold, comforting flavors of Chicken Tikka Masala but prefer a vegetarian option, this Paneer Tikka Masala is for you! This dish captures everything people adore about the classic Indian favorite—smoky, spiced protein enveloped in a rich, creamy tomato sauce—but swaps the chicken for hearty paneer, making it an excellent meat-free alternative.
A Brief History of Masala
Masala, meaning “spice blend” in Hindi, is a cornerstone of Indian cuisine, found in dishes across regions and cultures. The specific mix of spices varies depending on the dish, but common ingredients include cumin, coriander, turmeric, and garam masala. Tikka Masala itself is believed to have originated as a fusion dish, blending Indian cooking techniques with British influences. Today, it remains one of the most beloved curries worldwide.
The Marukan Touch
What sets this recipe apart is the use of Marukan Genuine Brewed Rice Vinegar in both the paneer marinade and the masala sauce. Traditional tikka marinades often rely on yogurt and citrus juice for tenderness and tang. Here, the rice vinegar adds a gentle acidity that enhances the depth of the spices while keeping the paneer tender and flavorful. Additionally, stirring Marukan Seasoned Gourmet Rice Vinegar into the basmati rice creates a subtly fragrant and slightly sweet base, perfectly complementing the rich masala sauce.
Whether you’re looking for a satisfying vegetarian meal or simply want to explore new flavors, this Paneer Tikka Masala is a must-try. It’s warming, comforting, and bursting with layers of spice—all elevated with a touch of Marukan magic.
Paneer Tikka Masala with Seasoned Basmati Rice
Ingredients
For the Paneer Tikka:
- ½ cup plain Greek yogurt (dairy or plant-based)
- 1 tablespoon Marukan Genuine Brewed Rice Vinegar
- 1 tablespoon garam masala
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- ½ teaspoon turmeric
- ½ teaspoon salt
- 16 ounces paneer , cubed
- 1 tablespoon avocado or vegetable oil
For the Masala Sauce:
- 2 tablespoons avocado or vegetable oil
- 1 medium onion , finely chopped
- 1- inch piece of ginger , grated
- 2 garlic cloves , minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon chili powder
- ½ teaspoon turmeric
- 1 (15-ounce) can diced tomatoes, drained
- ½ cup heavy cream or full-fat coconut milk
- 2 tablespoons Marukan Genuine Brewed Rice Vinegar
- 1 (15-ounce) can tomato puree or sauce
- Kosher or fine sea salt , to taste
- Fresh cilantro , chopped (for garnish)
For the Basmati Rice:
- 1 cup basmati rice , rinsed and drained
- 2 cups water
- 1 tablespoon Marukan Seasoned Gourmet Rice Vinegar
- Pinch of salt
Instructions
Marinate the paneer:
- In a bowl, combine yogurt, rice vinegar, garam masala, smoked paprika, cumin, turmeric, and salt. Add the paneer cubes and toss to coat. Let marinate for at least 30 minutes.
Cook the rice:
- In a medium saucepan, bring the water and a pinch of salt to a boil. Add the basmati rice, cover it, and reduce the heat to low. Cook for 15-20 minutes or until the water is absorbed. Or cook rice in a rice cooker.
- Once cooked, fluff the rice with a fork and stir in the seasoned rice vinegar. Cover and set aside.
Cook the paneer:
- Heat avocado oil in a skillet over medium heat. Add the marinated paneer cubes and cook until golden brown on all sides. Remove and set aside.
Make the masala sauce:
- In the same skillet, heat the remaining 2 tablespoons avocado oil. Add the onion and sauté until golden brown. Stir in the ginger, garlic, cumin, coriander, chili powder, and turmeric. Cook for 1 minute until fragrant.
- Add the diced tomatoes and cook for 5 minutes, allowing the mixture to thicken slightly. Stir in coconut milk or cream, Marukan Genuine Brewed Rice Vinegar, and tomato puree. Simmer for 5 more minutes. Season to taste with salt.
Combine and serve:
- Add the cooked paneer to the sauce and gently simmer for 5 minutes, allowing the flavors to meld.
- Serve the paneer tikka masala over the vinegar-seasoned basmati rice. Garnish with fresh cilantro.
Nutrition
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