🍅 What Makes This Recipe So Good

A vegetarian version of the popular chicken tikka masala dish, paneer tikka masala contains all the incredible flavors you’d expect. Instead of chicken, though, the star of this dish is a soft, creamy Indian cheese made from curds of boiled milk. That means this recipe is naturally meatless, but you can easily make it vegan if needed. This dish is well-spiced, but don’t worry – it’s not spicy, at least not in terms of heat. If you’re particularly heat-sensitive, know that the gravy does call for 1 serrano pepper. Serranos are similar to jalapeños, but they’re a decent bit hotter, ranking anywhere from 5,000 to 15,000 Scoville units as opposed to a jalapeno’s 2,000 to 5,000 Scoville units. The other ingredients temper the pepper’s heat well, but feel free to use less or omit it altogether if you need to. We take ZERO shortcuts with this recipe! I’m all about getting the best, deepest flavors possible, which means simmering marinated paneer tikkas in a thick, tomato-based masala sauce. It’s a little more involved than say, a Crockpot recipe, but trust me – it’s totally worth the effort!

đŸ‘©đŸŒâ€đŸł Chef’s Tips

Cut the paneer into cubes of any size, whatever you prefer. Depending on the size of your skillet, you may need to pan-fry the paneer in two batches. If you do, keep in mind that the second batch likely won’t need to cook as long as the first since the pan will already be good and hot! Love hot food? You can make your paneer tikka masala hotter if you like! The recipe calls for 1 serrano chili without seeds, which will give you a fairly mild temperature. One serrano chile with seeds will give you a medium temperature, but for a hot temp, use 2 serrano chiles and their seeds. Be careful not to overcook your paneer tikkas. It’ll end up being hard if you do! Homemade paneer should only need 2 to 3 minutes, while store-bought can handle 4 to 5 minutes.

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