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Vegetarian Paneer Tikka Masala

Charred paneer and vegetables meet a concentrated tomato sauce whose cream and lemon finish keeps each spoonful rich but lively.

Charred paneer cubes, bell pepper, and onion sit in creamy orange-red masala beside basmati rice and naan.

Paneer tikka masala benefits from treating the char and the sauce as separate jobs. Broil the paneer with pepper and onion first, then give the tomatoes time to reduce before the components come together.

Make the broiler work for you

A foil-lined pan with a thin coat of oil is a small insurance policy against sticking. Spread the paneer and vegetables out, then turn the paneer only when it releases naturally; forcing it early can tear the browned surface.

Char is the first layer

The dark edges on the pepper, onion, and paneer bring the roasted note associated with tikka without needing a grill. Keep the paneer in the broiler only until those edges color, since prolonged high heat is what makes it rubbery.

Paneer cubes, red bell pepper, and onion wedges are spaced on an oiled sheet pan for broiling. — Paneer, pepper, and onion spread apart on the broiler pan for clean browning.

Cook the tomato base down

Crushed tomatoes need a real simmer to lose their raw edge and develop body. When the sauce is glossy and a spoon briefly parts it, its sweetness has concentrated enough to support the warm spices.

Balance richness with acid

Add cream only after lowering the heat, then use lemon to make the tomato flavor read clearly through the richness. If the sauce tastes dull rather than acidic, a small pinch of salt is more useful than extra lemon.

Tender browned paneer coated in glossy tomato masala sits beside charred pepper and onion. — A spoonful shows creamy masala clinging to tender paneer beside charred vegetables.

Vegetarian Paneer Tikka Masala

4 servings

50 minutes total

Ingredients

• 14 oz paneer, cut into 1-inch cubes
• 1 red bell pepper, cut into 1-inch pieces
• 1 medium yellow onion, cut into wedges
• 3 tbsp neutral oil
• 1 tsp kosher salt, divided
• 1 1/2 tsp garam masala
• 1 tsp ground cumin, divided
• 3 garlic cloves, finely grated
• 1 tbsp fresh grated ginger
• 1 1/2 cups crushed tomatoes
• 1/3 cup heavy cream
• 1 tbsp lemon juice

Method

Heat the broiler
Set an oven rack 6 inches below the broiler and heat the broiler on high; line a rimmed sheet pan with foil and lightly oil it.
Look for: The rack is close enough to char the food quickly without touching the broiler element.
Season the tikka
Toss paneer, bell pepper, onion, 1 tbsp oil, 1/2 tsp salt, 1 tsp garam masala, and cumin in a bowl until every piece is coated.
Look for: The paneer and vegetables carry an even, lightly spiced sheen.
Char paneer and vegetables
Spread the paneer and vegetables in one layer on the oiled pan and broil for 8 minutes, turning once when the paneer releases easily, until browned at the edges.
Look for: Dark blistered spots appear on the vegetables and the paneer has browned corners without a leathery surface.
Start the masala
Heat the remaining 2 tbsp oil in a wide skillet over medium heat, then cook grated ginger and garlic cloves for 30 seconds just until fragrant.
Look for: The aromatics smell warm and fresh but have not taken on color.
Concentrate the tomato base
Stir crushed tomatoes, remaining 1/2 tsp salt, and remaining 1/2 tsp garam masala into the skillet; simmer over medium-low heat for 12 minutes, stirring often, until thickened and glossy.
Look for: A spoon leaves a brief trail across the sauce and oil glints at the edges.
Balance the sauce
Lower the heat and stir in heavy cream and lemon juice until smooth; taste and adjust with a pinch more salt only if the tomatoes still taste flat.
Look for: The sauce is orange-red, creamy but still bright, and tastes neither sharp nor overly rich.
Finish the tikka masala
Fold the charred paneer, bell pepper, and onion into the sauce and simmer gently for 4 minutes, stirring carefully so the paneer stays intact and tender.
Look for: The paneer is heated through and the vegetables remain distinct rather than softening completely.
Serve hot
Spoon the paneer tikka masala into shallow bowls and serve immediately with basmati rice or naan, using the bread or rice to catch the sauce.
Look for: The sauce clings to the paneer and pools lightly around the vegetables.