Made with Paneer, a fresh Indian pressed cheese, this is a vegetarian version of the famous Chicken Tikka Masala. Incredibly easy to make, packed with the goodness of paneer and sumptuousness of Masala Mama’s Tikka Masala sauce. It’s a total winner! —MasalaMama
red pepper flakes (optional, for additional heat)
cream or coconut milk (more for a creamier sauce)
Cilantro for garnish
Salt to taste
In This Recipe
Heat oil in a large saucepan or dutch oven over medium heat. Add paneer and sear until lightly brown on the sides, approximately 3-5 minutes.
Add Masala Mama Tikka Masala Simmer Sauce using 2 tablespoons of stock or water to rinse out any remaining sauce in the jar and adding along with red pepper flakes, and cream/coconut milk. Simmer uncovered over medium-low heat until the Paneer is heated through and tender, about 5 minutes. The sauce should have the consistency of split pea soup. If too thick add some stock or water.
Adjust salt to taste, garnish with cilantro and serve with rice or Naan. Here’s a recipe for Mama’s Perfect Basmati Rice. If using naan, I love heating it in a cast iron skillet or directly on the flame until it gets a few brown spots then topping it with some butter.