Paneer Tikka Masala – Med School Friendly

Time: 10 min Prep, 15 min cooking. Total: 25 minutes

 

Ingredients: 

  • 1 Tablespoon oil (Olive or Vegetable)
  • 1/2 Large Red Onion
  • 1 Tablespoon chopped Garlic
  • 2 Large Tomatoes
  • Paneer/ Tofu/ Chicken (Literally whatever you please)
  • 2 cups water
  • Tikka Masala Paste/ make your own paste (recipe below)

Directions: 

  • If cooking with Paneer, warm a bowl of hot water and allow the paneer to soak the water
    • If cooking with Tofu or Chicken, be sure to cook in oven or pan beforehand
  • Chop Onions and Tomatoes
  • In a large pot, add the oil and allow it sizzzllleeee
  • Once the oil is warm, add the onions and garlic until the onions are starting to turn a little brown
  • Add all the tomatoes, and cover the pot with lid
  • While the tomatoes are cooking, remove the paneer from the bowl of water and slice into cubes
  • Occasionally stir and crush the tomatoes until it creates a paste
  • Add the paneer, stir until all the paneer is covered in the paste
  • Add the tikka masala paste and 2 cups of water, stir
  • Cover the pot for about 10 minutes, occasionally stirring, until everything has mixed together and the curry looks nice and creamy
  • Serve with Garlic Naan, tortilla bread, or Rice!

 

Tikka Masala Paste ( make only if you don’t have pre-made)

  • Tomato Paste
  • 1.5 teaspoon Garam Masala
  • 1.5 tablespoon of unsalted butter
  • 1/3 cup heavy cream
  • 1/2 tsp red chili powder
  • 1 Garlic Clove
  • ** For Vegans, use vegan butter and pureed tofu to replace the heavy cream**

 

Bon appetit!

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Chickpea Tikka Masala

Ingredients: 

  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, diced
  • 1 teaspoon fine sea salt
  • 2 jalapeños, chopped (or any hot pepper of choice)
  • 2 tablespoons ginger-garlic paste
  • 1.5 teaspoon garam masala
  • 1 teaspoon cumin seeds
  • 1 teaspoon curry powder
  • 1/2 teaspoon paprika
  • A pinch of cayenne powder
  • 1.5 cup crushed tomatoes
  • 1 cup vegetable broth
  • 1 can (15 ounces) chickpeas (also known as Garbanzo beans)
  • 1/4 cup unsweetened coconut milk
  • 1/2 teaspoon lemon juice
  • Cilantro (optional)

Directions 

  1. In a large pot, warm the oil over medium heat
  2. Add the onion and salt, stir until onion turns golden brown
  3. Add the jalapeños/ hot pepper and ginger-garlic paste, cook until the smell of ginger-garlic subsides (about 2 minutes)
  4. Add the garam masala, cumin seeds, curry powder, paprika, and cayenne powder. Stir for 1 minute
  5. Add the crushed tomatoes and vegetable broth, stir and cook for 5 minutes
  6. Reduce the heat, add chickpeas and  coconut milk.  Cover the pot to allow steam to cook, stir occasionally for 5-7 minutes.
  7. Add 1/2 teaspoon of lemon juice, stir
  8. Garnish with Cilantro (optional)
  9. Serve with rice, naan, or soft tortillas

 

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Enjoy,

Chef Preety 🙂