Buy all ingredients right below the recipe
Ingredients
- 60 g Tikka Masala Curry Paste
- 1 l whole milk (3.5% fat)
- 3 cloves garlic
- 3 tbsp lemon juice
- 5 cm ginger
- 3 tbsp vegetable oil
- 300 g onions, finely diced
- 150 g tomatoes, finely diced
- 100 g red bell pepper, cut into small pieces
- 150 g Greek yogurt (10% fat)
- 1 pinch salt
- 1 handful fresh coriander
- 250 g basmati rice
- 2 pcs Naan bread
Method
- 1First, we prepare the paneer cheese. Thoroughly clean a large pot by boiling 2 liters of water in it, letting it boil for 5 minutes, then discarding the water.
- 2Pour 1 liter of milk into the clean pot and heat over medium heat, stirring occasionally to prevent it from burning.
- 3Bring the milk to a boil until foam forms on the surface. Now add the lemon juice (2 tbsp first, more if needed). The milk should immediately begin to curdle. Continue heating until it has completely curdled.
- 4Line a sieve with a clean cotton cloth or cheesecloth and place it over a second pot. Carefully pour the curdled milk mixture into the cloth. Twist the ends of the cloth together and carefully squeeze out the remaining liquid (whey). Caution, the mixture is very hot!
- 5Briefly rinse the cheese in the cloth under cold water (only the outside of the cloth, so no water gets directly onto the cheese). Weigh down the cheese in the cloth (e.g., with a heavy mortar or pot) and let it rest for approx. 40 minutes until firm.
- 6In the meantime, prepare the garlic-ginger paste: process 3 cloves of garlic, 5 cm peeled ginger, 1 tbsp oil, and a pinch of salt in a blender or mortar to a smooth paste.
- 7Heat 2 tbsp oil in a pan. Sauté 2 tbsp of the garlic-ginger paste and 200 g of the diced onions in it over medium heat until golden brown.
- 8Add the diced tomatoes and sauté until soft and the oil slightly separates from the liquid.
- 9Stir in the Tikka Masala paste and 100 ml water. Simmer until the liquid is reduced and the sauce thickens. Let the mixture cool slightly.
- 10Blend the cooled sauce with the Greek yogurt until a fine puree (the Tikka Masala base) is formed.
- 11Cut the finished paneer cheese into approx. 2-3 cm cubes and fry until golden brown on all sides in a pan with a little oil. Set aside.
- 12Return the Tikka Masala sauce to the pan and season with salt. If the sauce is too thick, add a little water. Add the fried paneer, the remaining 100 g of onions, and the bell pepper pieces and simmer briefly.
- 13Cook the basmati rice according to package directions and briefly warm the naan bread in the oven or a pan.
- 14Garnish the Paneer Tikka Masala with fresh coriander and serve with the rice and naan bread.
