Paneer Tikka Masala
This easy paneer tikka masala recipe features homemade paneer and red bell peppers. This is a simple, vegetarian Indian recipe that the whole family will love!
Servings 4
Ingredients
Homemade Paneer
- 1 gallon whole milk
- 1 quart buttermilk
- 1 tsp plain white vinegar
- Cheese Cloth
Paneer Tikka Masala
- 1 packet (3 oz) Sukhi's Tikka Masala Sauce
- 1 cup red bell pepper diced
- 2 tbsp canola oil
- 1/4 cup whipping cream
Instructions
To make paneer:
- Pour milk into a large pot over medium heat and bring to a gentle boil, occasionally stirring to keep it from burning. Add buttermilk and wait for milk solids to start separating; add white vinegar to get the final separation. The final mixture will have a lemony yellow color with a tinge of green.
- Remove the pot from heat and carefully pour the milk mixture into a cheesecloth-lined colander. Grab the ends of the cheesecloth and twist the ball of cheese to squeeze out the excess whey. Tie the cheesecloth to your kitchen faucet and allow the cheese to drain for about 5 minutes.
- Twist the cheesecloth to form a compact ball; place it on a plate with the twisted part of the cheesecloth on the side (so that your block of cheese is smooth), and set another plate on top. Place heavy dishes or cans of food to weigh it down.
- Set aside on the kitchen counter for about 20 minutes (for softer cheese) and up to about 45 minutes (for a firmer and more condensed texture). Unwrap paneer and cut into cubes.
To make Paneer Tikka Masala:
- Sauté 1 diced red bell pepper in a little bit of canola oil. Stir in 1 packet of Sukhi's Tikka Masala Sauce with water and whipping cream (according to package directions). Let simmer for a few minutes until peppers are soft but not mushy.
- Serve with naan, jeera (cumin) rice or basmati rice, and garnish with fresh cilantro.
- Add paneer and stir for 5-6 minutes at a low simmer. This ensures that the paneer is well-coated but still stays firm, without crumbling.