Vegetarian Paneer Tikka Masala (High-Protein)

About this recipe

This paneer tikka masala relies on the subtle interplay between thick yogurt's tangy hold and the gradual release of kasuri methi's grassy depth—charring the paneer first creates a protective crust that resists the simmer, keeping the cubes intact while the sauce clings with real body. This is comfort food that tastes elegant, the kind of dish that makes people feel like you've cooked something ambitious. Paneer cubes are marinated in yogurt spiced with ginger-garlic, Kashmiri chilli, garam masala and crushed kasuri methi, then charred quickly in a hot pan so the exterior develops color while the inside stays tender. The sauce is built separately: deeply browned onions, tomato puree, chilli and coriander powder reduce until shiny and oil rises to the top. Cream finishes, and the charred paneer slides in at the end to warm through rather than cook further. The technique is charring the paneer properly and not overcooking it in the sauce. Paneer is ready in minutes; if you cook it too long, it turns rubbery. The sauce can simmer for as long as you need, but the paneer goes in at the very end and never bubbles hard. Serve paneer tikka masala hot with naan or steamed rice. It's high-protein at 22g per serving and indulgent enough for entertaining without being difficult to execute. Keeps for four days in the fridge and freezes well for up to a month. Reheat gently so the paneer doesn't toughen.