Michelin-Star Indian Lunch: Exquisite Paneer Tikka Masala with Cilantro Rice & Garlic Naan

Allergens

Contains no common allergens unless specified.

Ingredients

• Paneer Tikka Marinade: 1 lb paneer, cubed 1/4 cup yogurt 1/4 cup vegetable oil 2 tbsp lemon juice 2 tsp ginger paste 2 tsp garlic paste 1 tsp red chili powder Salt, to taste Cilantro Rice: 2 cups basmati rice, rinsed 4 cups water 1 tsp salt 1/4 cup chopped fresh cilantro Garlic Naan: 1 lb all
• purpose flour 1 tbsp sugar 2 tsp active dry yeast 1/4 cup warm water 1 tsp salt 3 tbsp vegetable oil, plus more for grilling

Instructions

1. Paneer Tikka Masala:
2. Marinate the paneer cubes in a mixture of yogurt, vegetable oil, lemon juice, ginger paste, garlic paste, red chili powder, and salt for at least 30 minutes.
3. Preheat oven to 400°F (205°C). Bake the marinated paneer on a lined baking sheet for 15 20 minutes or until golden brown.
4. Meanwhile, prepare the masala by sautéing diced onions and tomatoes in oil until softened. Add ginger paste, garlic paste, red chili powder, coriander powder, turmeric, garam masala, and salt to taste. Cook for 2 3 minutes before adding the baked paneer cubes. Stir well and let it simmer for another 5 minutes.
5. Combine the paneer with the onion tomato mixture and cook for another 2 minutes. Garnish with chopped fresh cilantro and serve hot. Cilantro Rice:
6. In a saucepan, combine rinsed basmati rice, water, and salt. Bring to a boil, then reduce heat and cover. Cook for 15 20 minutes or until all water has been absorbed.
7. Fluff the cooked rice with a fork and mix in chopped fresh cilantro. Cover and set aside. Garlic Naan:
8. In a large bowl, combine flour, sugar, and salt. In a separate bowl, dissolve yeast in warm water. Add to dry ingredients along with vegetable oil. Mix until a soft dough forms. Knead for 8 10 minutes or until smooth.
9. Place the dough in an oiled bowl, cover, and let rise for about 1 hour or until doubled in size. Divide into 12 portions and roll out into naan shapes.
10. Preheat a griddle or non stick pan over medium heat. Cook each naan until bubbles appear on the surface and it starts to puff up, then flip and cook for another minute. Brush with additional vegetable oil as needed to achieve a golden brown color.

Chef’s Insight

To achieve a restaurant-quality dish, focus on the marination of paneer and using high-quality spices for the masala. Freshly ground spices can elevate the entire meal.

Notes

Feel free to adjust the spice levels according to personal preference. Serve with a refreshing cucumber raita or mango lassi for a complete meal experience.