Paneer Tikka Masala
This version of Paneera Tikka Masala taste just like restaurant-style tikka masala, but the sauce is dairy-free and uses spices like turmeric (immune boosting!), garam masala, fenugreek leaves, and more. Use grassfed paneer, chicken, jackfruit, or whatever other healthy protein you have on hand.
Ingredients
- 111 Yellow Onion, large
- 1 pieces1 pieces1 pieces Ginger Root, (1") grated
- 3-4 cloves3-4 cloves3-4 cloves Garlic, grated
- 2 Tbsp2 Tbsp2 Tbsp Tomato Paste
- 15 oz15 oz15 oz Tomato Sauce, (no substitutions - make sure it’s tomato sauce!)
- 1 Tbsp1 Tbsp1 Tbsp ground Coriander
- 1 tsp1 tsp1 tsp Ground Cumin, ground
- 2 tsp2 tsp2 tsp Garam Masala
- 1 tsp1 tsp1 tsp Paprika, smoked or sweet
- 1 tsp1 tsp1 tsp Dried Fenugreek Leaves
- .5 tsp.5 tsp.5 tsp Turmeric
- .25 tsp.25 tsp.25 tsp Cardamom Seed, ground
- .25 tsp.25 tsp.25 tsp Cayenne Pepper, (or more if you want spicier)
- 2 tsp2 tsp2 tsp Salt
- 1.5 cups1.5 cups1.5 cups Coconut Cream, or full-fat coconut milk
- Cilantro, A handful of for garnish, chopped
- 1 Tbsp1 Tbsp1 Tbsp Ghee
- 14 oz14 oz14 oz Paneer, chopped (or chicken, or jackfruit)
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Add ghee to a large wok or skillet on medium heat.
- Add onions, grated ginger, grated garlic, and spices (turmeric, paprika, cayenne, coriander, cumin, and cardamom) and sauté for several minutes until onions are cooked down. Spices may slightly start to brown and you'll see brown bits at the bottom of your pan. Don't worry! These have lots of flavors and will be incorporated once we add the tomato paste and sauce.
- Add in tomato paste and make sure to start scraping off brown bits as you sauté with onions for a few minutes.
- Then add in tomato sauce, fenugreek leaves, and salt and really scrape all brown bits and sauté everything until tomato sauce cooks and becomes caramelized.
- When it's done, it should have a deep orange-red color and it should be fairly thick in consistency.
- At this time, add in coconut milk or cream and combine fully with tomatoes and onions. Cook for a few minutes until fully steaming.
- Taste and adjust spices and seasonings as needed. Add in a tbsp of coconut sugar if it's too tart, and adding more if needed. (Depending on the tomato sauce brand you use, it may taste too tart. The sugar will help balance this.)
- Add in chopped paneer and let it sit for 5-10 more minutes on low heat until everything is heated through and the flavors from the sauce are absorbed into the paneer.
- Turn off heat and garnish with cilantro! Serve immediately!
Notes
Feel free to use cooked chicken or cooked jackfruit in place of paneer, and incorporate it on the same step.
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About This Recipe
Show nutritional information
Egg Free Entrées Gluten Free Grain Free Keto Nut Free Pescetarian Shellfish Free Sugar Alcohol Free Sugar FreeThis is our estimate based on online research. | |
Calories: | 643 |
Fat: | 52 g |
Carbohydrates: | 15 g |
Protein: | 24 g |
Cholesterol: | 114 g |
Sodium: | 1593 mg |
Fiber: | 4 g |
Sugars: | 6 g |
Sugar Alcohol: | 0 g |
Calculated per serving. |
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