Paneer “tikka masala” means that the paneer is first marinated in yogurt and then roasted (tikka). Afterwards, the roasted paneer is served in a spicy sauce (masala). Best known as a chicken dish but with our paneer you can make an equally delicious vegetarian tikka masala.

Because making a delicious curry takes a lot of time, all of our curry recipes are made for about one liter of sauce. Enough to freeze some of it. This recipe is a main course for four people.

Paneer Tikka Masala (on the barbecue)

Make the marinade for the paneer by mixing 220 grams of our labneh (or Greek yogurt) with 1 gram of turmeric powder, 2 grams of ginger powder, 2 grams of chili powder, 2 grams of coriander powder, 1 gram of nutmeg, 2 grams of cumin powder and 2 grams of salt. Also add 3 grated garlic cloves and the juice of 1 lime and stir the marinade well.

Cut 3 red peppers into four wedges and remove the seeds. Cut each portion into three or four pieces so they will fit on the brochette later. Peel two sweet onions, cut them into four wedges and remove the skirts so they can fit over the brochette.

Cut two pieces of paneer (300 grams) in half lengthwise and then into six pieces so that you have 12 pieces left over.

Tikka masala sauce

In a low-sided pan. Sauté two chopped onions in 50 grams of neutral oil or ghee and sprinkle with 5 grams of salt. Sauté slowly and long until the onions have turned deep golden. Add a finely chopped green chili pepper, three cloves of grated garlic and about 20 grams of ginger paste or grated fresh ginger. Let sauté along for five minutes.

Add 2 grams of chili powder, 6 grams of coriander powder, 4 grams of garam masala, 2 grams of cumin powder. Stir well into the sauce. Sauté briefly but do not allow to burn.

Add 500 grams of canned whole tomatoes and simmer gently. Blend everything with a hand blender or mix in a food blender. Put everything back into the saucepan and add 100 grams of labneh or 100 grams of cream.

Traditionally, Tikka is cooked in the tandoor oven. A very hot barbecue comes closest. Another alternative is to put the paneer under the broiler.

Cut bell bell pepper, onion and paneer into similar pieces. Mix everything with the marinade, then stick on a large brochette stick. Use a metal stick if using the barbecue.

Above is our (fairly easy) recipe for tikka masala sauce. It gets even easier if you bring this sauce from Delhaize. You have to be there to buy our paneer anyway.