This easy paneer tikka masala recipe features homemade paneer and red bell pepper. This is a simple, vegetarian Indian recipe the whole family will love!
To make paneer: Pour milk in a large pot over medium heat and bring to a gentle boil, stirring occasionally to keep it from burning. Add buttermilk and wait for milk solids to start separating; add vinegar to get the final separation. The final mixture will have a lemony yellow color with a tinge of green.
Remove pot from heat and carefully pour 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 your block of cheese is smooth) and set another plate on top. Place heavy dishes or cans of food to weight it down. Set aside on 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 toss into your favorite sauce.
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 cream (according to package directions). Let simmer a few minutes until peppers are soft but not mushy.
Add paneer and stir to combine. Serve with naan, rice, and garnish with fresh cilantro.