“Indian Summer Delight: Aromatic Paneer Tikka Masala with Basmati Rice & Garlic Naan”

Allergens

Dairy (Paneer, Yogurt, Heavy Cream)

Ingredients

• Paneer Tikka Masala: 1 lb paneer, cubed 1 cup yogurt 1/4 cup vegetable oil 1 onion, finely chopped 3 cloves garlic, minced 1
• inch piece ginger, grated 2 tomatoes, pureed 1/2 cup heavy cream 1 tsp cumin powder 1 tsp coriander powder 1 tsp garam masala 1 tsp paprika 1/4 tsp cayenne pepper Salt, to taste
• Basmati Rice: 2 cups basmati rice 3.5 cups water 1 tsp salt
• Garlic Naan: 1 cup warm milk 2 tsp sugar 2 tsp active dry yeast 4 cups all
• purpose flour 1/2 cup melted butter 1 tsp salt 3 cloves garlic, minced
• Garnish: Fresh cilantro leaves Lime wedges

Instructions

1. Prepare paneer tikka masala by marinating cubed paneer in yogurt for 30 minutes. Heat oil in a pan, add onion, garlic, and ginger. Cook until softened. Add pureed tomatoes, spices, and salt. Simmer for 5 minutes. Stir in cream and cooked paneer. Cook for another 5 minutes. Prepare basmati rice by rinsing it under cold water and then cooking it with water and salt. For garlic naan, combine milk, sugar, and yeast in a bowl. Let sit for 10 minutes until frothy. In a separate bowl, mix flour, melted butter, and salt. Add the yeast mixture to the flour mixture and knead until smooth. Add minced garlic and roll out into a rectangle. Cut into triangles and bake at 450°F (230°C) for 7 9 minutes or until golden brown. Plate the paneer tikka masala on a bed of basmati rice, garnish with fresh cilantro leaves, and serve with garlic naan.

Chef’s Insight

The combination of creamy masala, fluffy rice, and garlic naan creates a harmonious blend of textures and flavors in this Indian dinner.

Notes

Serve with lime wedges to add a burst of citrus to each bite.