Restaurant-Style Paneer Tikka Masala at Home

Paneer tikka masala is the dish everyone orders when you eat out. With Kanta Greens Paneer Tikka Gravy Premix the gravy is already taken care of, so you can spend your time getting a good sear on the paneer.

At a glance

• Serves 3–4
• Time: about 30 minutes
• Premix: 1 pack Paneer Tikka Gravy Premix

You will need

• 1 pack Kanta Greens Paneer Tikka Gravy Premix
• 250 g paneer, cut into 1-inch cubes
• 1 green capsicum and 1 onion, cut into 1-inch squares
• 3 tbsp thick curd
• 1 tbsp oil or butter for searing
• 1 tsp kasuri methi (dried fenugreek leaves)
• 2 tbsp fresh cream (optional)
• Fresh coriander to garnish

Method

1. Mix the paneer, capsicum and onion with the curd and a pinch of salt. Leave for 10 minutes while you start the gravy.

2. Prepare the gravy with the premix and water as directed on the pack, and let it simmer.

3. Heat the oil or butter in a flat pan until hot. Add the paneer and vegetables in a single layer and cook without stirring for 2 minutes, until the edges char lightly. Turn and sear the other side.

4. Tip the seared paneer and vegetables into the gravy and simmer for 3–4 minutes.

5. Crush the kasuri methi between your palms over the pan, stir in the cream if using, and switch off the heat.

6. Garnish with coriander and serve hot.

Tips

• A very hot pan is the secret to the "tikka" flavour: don't crowd the paneer or it will steam instead of char.
• Soak the paneer in warm salted water for 10 minutes first if it feels firm; it stays soft in the gravy.

Serve with

• Butter naan, lachha paratha or jeera rice
• Sliced onions and a squeeze of lemon