Indian · Dinner
Creamy Tomato Cheese Curry
Paneer Tikka Masala
A vegetarian North Indian curry of broiler-charred paneer and bell pepper folded into a spiced tomato-cream gravy, finished with crushed fenugreek.
$
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
520Calories
28gProtein
32gFat
24gCarbs
8gSugar
3gFiber
680mgSodium
85mgChol
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Instructions
1
Prep
Whisk yogurt with ginger-garlic paste, Kashmiri chilli powder, cumin, coriander, 0.75 tsp garam masala, 0.5 tsp salt, and lemon juice. Add paneer cubes and bell pepper, coat gently, and rest 20 minutes.
2
Char
Heat broiler to high. Brush a sheet pan with 1 tbsp oil, arrange paneer and pepper in a single layer. Broil 4 inches from heat for 8–10 minutes, turning once, until paneer is deeply charred at edges and pepper is blistered. Set aside.
3
Saute
Heat remaining 1 tbsp oil in a skillet over medium heat. Add chopped onion and cook 5–6 minutes, stirring, until soft and lightly golden.
4
Build
Add tomato puree and tomato paste to the onion. Simmer 6–7 minutes on medium-low until oil beads on the surface and sauce darkens. Stir in cream, sugar, remaining 0.75 tsp garam masala, and remaining 0.5 tsp salt. Simmer 2 minutes until sauce coats a spoon.
5
Finish
Add charred paneer and pepper with any pan juices. Stir gently and warm through for 2 minutes on low. Finish with crushed kasuri methi off the heat.
6
Plate
Garnish with fresh coriander and serve with basmati rice, naan, mixed pickle, and roasted papad alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) paneer
- 90ml (6 tbsp) plain whole-milk Greek yogurt
- 2 tbsp ginger-garlic paste
- 2 tsp Kashmiri chilli powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1.5 tsp garam masala
- 1 tsp salt
- 2 tsp lemon juice
- 2 tbsp neutral oil
- 1 medium red bell pepper
- 1 medium yellow onion
- 300g (10.6 oz) tomato puree
- 2 tsp tomato paste
- 1/4 cup heavy cream
- 2 tsp kasuri methi
- 0.5 tsp sugar
- 2 tbsp fresh coriander