Vegetarian Paneer Tikka Masala

Broiled paneer, bell pepper, and onion bring char to a deeply reduced tomato masala finished with cream and lemon for a balanced vegetarian main.

50 min

4 servings

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

Rimmed sheet pan · Aluminum foil · Large mixing bowl · Wide skillet · Wooden spoon

Keep paneer tender

A well-oiled hot pan and a brief simmer are the safeguards: do not keep cooking paneer after the sauce has heated it through.

Choose a starch

Offer fluffy basmati rice or warm naan alongside so the lightly creamy sauce has somewhere to go.

01. Heat the broiler with a foil-lined, lightly oiled pan; the oil helps the paneer release cleanly.

02. Coat paneer and vegetables evenly with oil, salt, garam masala, and cumin before they reach the pan.

03. Broil in one layer, turning only after the paneer releases, so it browns rather than sticks or tears.

04. Briefly warm ginger and garlic in oil; stop before either colors, which would make the sauce bitter.

05. Simmer the tomatoes and spices until a spoon leaves a trail and the flavor tastes concentrated, not raw.

06. Stir cream and lemon into the lower-heat sauce, then taste for a bright, rounded balance.

07. Fold in the charred paneer and vegetables and simmer gently just until heated through to preserve tender paneer.

08. Serve at once with basmati rice or naan to catch every bit of masala.