Paneer Tikka Masala

I was so excited when my regular grocery store started selling cheese. Paneer is a mild Indian cooking cheese. It looks like a block of mozzarella, but don’t be fooled because it doesn’t look like mozzarella at all. It won’t melt. wow, right? You can eat it raw, but I prefer it sautéed in a little butter. Um. It’s a great meat substitute in Indian cuisine, and you’ll see it on the menu at your favorite Indian restaurant. Interestingly, McDonald’s sells McSpicy Paneer sandwiches in India.

My 5, almost 6 year olds love cheese, especially in this dish. “Mom, shall we serve cheese sauce on the rice? Because I love that!” My kids aren’t even that brave eaters. In fact, they shy away from most things, but this dish looked oddly familiar, so it was easy enough for them to try. The sauce looked like spaghetti sauce and it was all for chunky cheese. Serve it over rice and they eat it by the spoonful, without realizing what an “exotic” meal they’re having. One of my favorite things about this dish is that it’s a 15 minute meal. Always good to have some recipes like this up your sleeve!

Paneer tikka masala served over white rice on a white plate, next to naan

Preparation time 5 minute

cooking time 10 minute

total time 15 minute

raw material

2 tablespoon butter
6-8 ounce cheese cube
2 clove garlic minced
1 chili chopped (optional)
1 teaspoon cumin powder
2 teaspoon chili
1 teaspoon Karam Masala
8 ounce ketchup
1/2 teaspoon Salt
1 cup heavy cream
1/4 cup chopped fresh cilantro for decoration

instruct

In a large skillet, melt the butter over medium heat and sauté the ricotta cheese until golden brown on all sides, stirring occasionally, about 5 minutes.
Add garlic and jalapenos and saute 1-2 minutes. Add the cumin, paprika and curry powder and roast for another minute.
Pour in the tomato paste, season with salt and bring to a simmer.
Add the whipped cream and mix well.
Serve hot over the rice with a sprinkling of fresh cilantro for garnish.