Paneer Tikka Masala with Basmati Rice

By AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

Tender paneer cubes marinated in spices and grilled, tossed in a creamy tomato sauce, served over fragrant basmati rice. This Indian recipe (vegetarian), ready in about 70 minutes, pairs paneer, yogurt, ginger-garlic paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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

• 1 block (14 oz), cubed paneer
• 1/2 cup yogurt
• 1 tbsp ginger-garlic paste
• 1/2 tsp turmeric
• 1 tsp cumin
• 1 tsp coriander
• 2 cups tomato puree
• 1 medium, diced onion
• 2 cups basmati rice
• 2 tbsp coconut oil

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a bowl, mix 1/2 cup yogurt, 1 tbsp ginger-garlic paste, 1/2 tsp turmeric, 1 tsp cumin, and 1 tsp coriander; coat 1 block paneer cubes in the marinade and let rest for 30 minutes.
2. Step 2: Heat 2 tbsp coconut oil in a skillet over medium heat. Add 1 diced onion and sauté for 5 minutes until golden.
3. Step 3: Add 2 cups tomato puree and 1 tsp salt; cook for 10 minutes until thickened. Add paneer cubes and simmer for 15 minutes.
4. Step 4: Cook 2 cups basmati rice according to package instructions. Serve rice with the paneer tikka masala, garnished with cilantro.