Spiced Paneer Tikka Masala with Basmati Rice

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

Creamy Indian-inspired paneer cooked in a rich tomato-based sauce with aromatic spices, served over fluffy basmati rice for a comforting meal. This Indian recipe, ready in about 65 minutes, pairs firm paneer, tomato puree, heavy cream for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz, cut into 1-inch cubes firm paneer
• 1/2 cup tomato puree
• 1/4 cup heavy cream
• 1 medium, finely chopped onion
• 3 cloves, minced garlic
• 1 tbsp, grated ginger
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1 tsp ground cumin
• 1 cup basmati rice
• 2 cups water
• 1/2 tsp salt
• 2 tbsp neutral oil

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Instructions

1. Step 1: Heat 2 tbsp neutral oil in a skillet over medium-high heat. Add paneer cubes and cook for 4-5 minutes until golden on all sides; set aside.
2. Step 2: Sauté 1 medium chopped onion in the same skillet for 5 minutes until translucent. Add 3 minced garlic cloves and 1 tbsp grated ginger, cook for 1 minute until fragrant.
3. Step 3: Stir in 1 tsp garam masala, 1/2 tsp turmeric, 1 tsp ground cumin, and 1/2 tsp salt. Add 1/2 cup tomato puree and cook for 8 minutes until oil separates from the sauce.
4. Step 4: Return paneer to skillet, add 1/4 cup heavy cream, and simmer for 10 minutes until sauce thickens and coats the back of a spoon. Serve over 1 cup cooked basmati rice (cooked with 2 cups water and 1/2 tsp salt).