Paneer Tikka Masala.

~55 minutes estimated. A skillet version does not reproduce tandoor cooking; expect a different char.

US weights are ounces by weight; liquids are US fluid ounces. Values are rounded. Scaling changes ingredient quantities, not cooking time, pan size, or seasoning judgement.

Ingredients

• 2 tbsp neutral oil
• 5.29 oz by weight onion, finely chopped
• 0.53 oz by weight ginger, grated
• 0.53 oz by weight garlic, grated
• 10.58 oz by weight tomatoes, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 0.25 tsp turmeric
• 0.25 tsp chili powder, optional
• 0.75 tsp salt, then adjust to taste
• 12.35 oz by weight paneer, large cubes
• 3.53 oz by weight plain yogurt
• 5.29 oz by weight bell pepper, cubed
• 1 tsp garam masala
• 3.38 fl oz cream
• 3.38 fl oz water

Method

1. 01

   Before making the sauce, coat paneer and pepper in yogurt and half the garam masala. Refrigerate while preparing the base.

2. 02

   Heat the oil over medium heat in a heavy pan. Add the onion and cook, stirring, until softened and golden at the edges.

3. 03

   Stir in ginger and garlic for about a minute. Add tomatoes, cumin, coriander, turmeric, chili powder if using, and salt. Cook until the tomatoes soften and the mixture thickens.

4. 04

   Sear paneer and peppers in a separate nonstick pan, turning carefully, until colored at the edges.

5. 05

   Add water, cream, and remaining garam masala to the tomato base. Fold in seared paneer and peppers and heat through.

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