Paneer Tikka Masala

10/16/2023

Paneer Tikka Masala

Prep Time: 15 Min
Cook Time: 20 - 25 Min

Yields: 4 Servings

WHAT YOU NEED

2 C Dry Brown Rice
2 Tbsp. Unsalted Butter
2 Tbsp. Coconut Oil
4 cloves Garlic, crushed & minced
2 Red Thai Chilis, sliced
1 Tsp. Ginger Paste
2 Yellow Onions, diced
1 Red Bell Pepper, diced
2 Tbsp. Tomato Paste
400g Frozen Fried Paneer Cubes
400ml Full Fat Coconut Milk
1/2 C PC Brand Plant-Based Chikn Broth
SPICE BLEND - 1 1/2 Tsp. Garam Masala, 1 Tsp. Ground Coriander, 1 1/2 Tsp. Kashmiri Mirchi, 1 Tsp. Tandoori Seasoning, 1/2 Tsp. Cumin, 1/2 Tsp. Garlic Powder, 1/2 Tsp. Onion Powder, 1 Tsp. Turmeric Powder
Himalayan Salt
FOR SERVICE - Fresh Cilantro, Lime Wedges, Sour Cream, Red Thai Chilis, Naan Bread

Prepare your brown rice according to package directions. Once cooked, fluff and leave covered.
Begin heating the butter, coconut oil, chilis, ginger paste, and garlic, in a large skillet set to just below medium heat. Once heated, stir and let everything sizzle together for about a minute before adding the onion, bell pepper, and a generous hit of salt. Stir and cook 2 minutes.
Stir together all of your spices and sprinkle half of the seasoning blend in to the skillet. Stir and continue to cook your veggies another 2 - 3 minutes. Stir in the tomato paste and continue to cook another couple of minutes. Anything that sticks to the bottom will be lifted off when we add our liquids! Add in the paneer cubes and another good hit of salt. Stir and let the paneer cubes cook until warmed through thoroughly.

Pour in the broth and coconut milk, stirring until everything is combined. Increase the heat slightly to bring the masala to a boil. Once boiled, stir in the remaining spice blend and season with salt. Reduce heat to medium low and simmer 5 - 7 minutes until reduced slightly, creamy, and rich. Taste the sauce for salt and season to taste.
For service, serve up some brown rice and ladle over some of the paneer masala. Garnish with sour cream / cilantro lime sauce, lime wedges, fresh cilantro, and chilis, and serve with naan bread if desired. ENJOY!