Spiced Paneer Tikka Masala with Basmati Rice
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 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- 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).
Frequently asked questions
How long does Spiced Paneer Tikka Masala with Basmati Rice take to make?
Total time is about 65 minutes (20 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spiced Paneer Tikka Masala with Basmati Rice?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep firm paneer from drying out.
Can I substitute ingredients in Spiced Paneer Tikka Masala with Basmati Rice?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spiced Paneer Tikka Masala with Basmati Rice for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Spiced Paneer Tikka Masala with Basmati Rice?
Indian indian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
