Ingredients

  • 14 oz (400g) paneer, cut into 1-inch cubes
  • 1 cup plain yogurt (for marinade)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • ½ teaspoon turmeric powder 1 teaspoon chili powder (adjust to taste)
  • 1 tablespoon lemon juice
  • 2 tablespoons vegetable oil (for grilling paneer)
  • 1 large onion, finely chopped
  • 2 garlic cloves, minced
  • 1-inch piece of ginger, grated
  • 1 cup canned crushed tomatoes
  • ½ teaspoon saffron threads, dissolved in 2 tablespoons warm milk
  • ½ cup heavy cream
  • 1 teaspoon sugar (optional, to balance flavors)
  • 2 tablespoons butter
  • 1 teaspoon salt (adjust to taste)
  • ¼ cup fresh cilantro, chopped (for garnish) 1 tablespoon cashew nuts, ground into a paste (optional, for creaminess)

Difficulty : Medium

Serves : 4

This Indian Saffron Paneer Tikka Masala is a rich and aromatic dish, featuring marinated and grilled paneer in a creamy, saffron-infused tomato sauce, spiced with traditional Indian flavors. It’s a delightful vegetarian dish best enjoyed with naan or rice.

Cooking Steps

  • 1
    Marinate the paneer In a large bowl, mix the yogurt, ground cumin, ground coriander, garam masala, turmeric, chili powder, lemon juice, and ½ teaspoon salt. Add the paneer cubes, ensuring they are well-coated. Let them marinate for at least 15 minutes (or up to 1 hour in the fridge for better flavor).
  • 2
    Prepare the saffron In a small bowl, dissolve the saffron threads in 2 tablespoons of warm milk and set aside to steep.
  • 3
    Grill the paneer Heat 2 tablespoons of vegetable oil in a large skillet or grill pan over medium heat. Remove the paneer from the marinade (reserve the marinade) and grill the cubes for 2-3 minutes on each side until golden brown and slightly charred. Remove and set aside.
  • 4
    Make the sauce In the same skillet, melt the butter over medium heat. Add the chopped onion and sauté for 5-6 minutes until golden brown. Add the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.
  • 5
    Add tomatoes and spices Stir in the crushed tomatoes and the reserved marinade. Cook for 5-7 minutes, stirring occasionally, until the oil starts to separate from the mixture. Add the saffron (with its soaking milk), ground cashew paste (if using), and sugar. Stir well.
  • 6
    Finish the sauce Pour in the heavy cream and mix until the sauce is smooth and creamy. Add the grilled paneer cubes to the sauce, stirring gently to coat them. Simmer on low heat for 5 minutes, allowing the flavors to meld. Adjust salt to taste.
  • 7
    Garnish and serve Remove from heat and garnish with chopped cilantro. Serve hot with naan, roti, or steamed rice for a complete meal.