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Smoky Pan-fried Paneer Tikka Masala

This dish features crispy, charred paneer pieces cooked on the stovetop to mimic a smoky tandoor flavor, then simmered in a rich, spiced tomato cream sauce. The paneer develops a dark, blistered crust while remaining tender inside, creating a delightful contrast with the velvety curry. It’s a bold, flavorful vegetarian main with a satisfying smoky finish.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 400 g paneer, firm cut into 1-inch cubes
  • 1/2 cup Greek yogurt for marinade
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp cumin powder
  • 1 tbsp lemon juice for marinade
  • 2 tbsp oil neutral oil like canola or vegetable
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 1 cup tomato puree bright and smooth
  • 1/2 cup heavy cream or coconut/cashew cream
  • 1 tsp garam masala
  • 1/2 tsp smoked paprika optional for smoky flavor
  • fresh cilantro cilantro, chopped for garnish
  • 1 small green chili, chopped optional for heat

Equipment

  • Cast-iron skillet
  • Tongs
  • Silicone brush
  • Small Mixing Bowl
  • Spatula

Method
 

  1. Start by mixing the Greek yogurt with turmeric, red chili powder, cumin powder, lemon juice, and a pinch of salt in a small bowl. Whisk until smooth to create your marinade.
  2. Add the paneer cubes to the marinade, tossing gently to coat all sides evenly. Cover and let sit at room temperature for 20-30 minutes while you prepare the rest of the ingredients.
  3. Heat your cast iron skillet over medium-high heat until it’s hot and shimmering. Drizzle in about 2 tablespoons of neutral oil, spreading it around evenly.
  4. Carefully place the marinated paneer cubes into the hot skillet in a single layer. Let them sear undisturbed for 2-3 minutes until the edges turn dark and blistered, then use tongs to turn each piece to sear the other sides, aiming for a dark, charred crust all over. If desired, sprinkle a pinch of smoked paprika during searing for extra smoky aroma.
  5. Once all sides are browned and blistered, remove the paneer from the skillet and set aside. Reduce the heat to medium, then in the same pan, add chopped onions, garlic, and grated ginger. Cook, stirring frequently, until fragrant and softened, about 2 minutes.
  6. Pour in the tomato puree, stirring well to scrape up any browned bits from the bottom of the pan. Let the mixture simmer for about 5 minutes until it thickens slightly and deepens in color, filling your kitchen with a fragrant, tangy aroma.
  7. Stir in the garam masala, smoked paprika (if using), and cook for another minute to toast the spices. Then, slowly pour in the heavy cream, stirring continuously to create a smooth, velvety sauce. Let it simmer gently for 5 minutes until fragrant and slightly thickened.
  8. Return the seared paneer to the skillet, gently coating each piece with the sauce. Cook for another 2 minutes until everything is heated through and the flavors meld, with the paneer staying tender and crusty on the outside.
  9. Finish by sprinkling chopped cilantro and chopped green chili over the top. Give everything a gentle stir, then remove from heat. Let sit for a minute to allow the flavors to settle.
  10. Serve your smoky paneer tikka masala hot, accompanied by naan or steamed rice. Enjoy the contrast of crispy, charred paneer with the rich, fragrant sauce for a truly satisfying meal.

Notes

For an extra smoky flavor, sprinkle smoked paprika during searing or use a cast iron skillet for better char. Let the paneer rest a minute after cooking before adding to the sauce to maintain crispness. You can prepare the marinade a day ahead for even more flavor.