Recipe

Paneer Tikka Masala with Toasted Cumin Brown Rice

Name: Paneer Tikka Masala with Toasted Cumin Brown Rice
Yield: 4
Ingredients: 500g paneer, cut into 3cm cubes; 2 tbsp neutral oil, divided; Sea salt; For the masala: 2 tbsp neutral oil; For the masala: 1 tsp cumin seeds; For the masala: 1 tsp coriander seeds, lightly crushed; For the masala: 1 large onion, finely diced; For the masala: 4 cloves garlic, finely grated; For the masala: 2cm piece fresh ginger, finely grated; For the masala: 1 tsp ground cumin; For the masala: 1 tsp ground coriander; For the masala: 1 tsp garam masala; For the masala: ½ tsp ground turmeric; For the masala: ½ tsp chilli flakes (or to taste); For the masala: 1 x 400g tin chopped tomatoes; For the masala: 150ml double cream; For the masala: 1 tsp caster sugar; For the rice: 300g brown basmati rice, rinsed; For the rice: 1 tsp cumin seeds; For the rice: ½ tsp fine sea salt; To serve: small bunch fresh coriander, leaves picked; To serve: 1 green chilli, thinly sliced (optional); To serve: lemon wedges

Paneer grilled until charred at the edges, then simmered in a spiced tomato and cream sauce that's properly built — toasted whole spices, bloomed ground spices, slow-cooked onion. This is the standard the dish should be held to.

Serves 4

Ready in 55 min

Keeps 3 days fridge. Rice best made fresh.

Level Easy

500g paneer, cut into 3cm cubes
2 tbsp neutral oil, divided
Sea salt
For the masala: 2 tbsp neutral oil
For the masala: 1 tsp cumin seeds
For the masala: 1 tsp coriander seeds, lightly crushed
For the masala: 1 large onion, finely diced
For the masala: 4 cloves garlic, finely grated
For the masala: 2cm piece fresh ginger, finely grated
For the masala: 1 tsp ground cumin
For the masala: 1 tsp ground coriander
For the masala: 1 tsp garam masala
For the masala: ½ tsp ground turmeric
For the masala: ½ tsp chilli flakes (or to taste)
For the masala: 1 x 400g tin chopped tomatoes
For the masala: 150ml double cream
For the masala: 1 tsp caster sugar
For the rice: 300g brown basmati rice, rinsed
For the rice: 1 tsp cumin seeds
For the rice: ½ tsp fine sea salt
To serve: small bunch fresh coriander, leaves picked
To serve: 1 green chilli, thinly sliced (optional)
To serve: lemon wedges

Browning paneer before adding it to the sauce is not optional — it gives the cheese a light crust that prevents it dissolving into the sauce and adds a flavour contrast to the creamy base. Paneer that goes directly into the sauce becomes soft and bland. A very hot pan and a small amount of oil produces the char quickly; the cheese will not melt at normal frying temperatures. The masala sauce requires the onion to be cooked properly — 20 minutes of patient cooking over medium heat, until the onion is deeply golden and sweet, is what produces the depth in the finished sauce. Rushing this stage is the most common reason tikka masala tastes flat.

Method

Start the brown rice. Bring a large pan of generously salted water to the boil. Toast the cumin seeds for the rice in a small dry pan over medium heat for 30–60 seconds until they begin to pop and smell roasted. Add the rinsed rice, toasted cumin seeds and half teaspoon of salt to the boiling water. Cook for 25–30 minutes until just tender with a little bite. Drain and keep warm with a lid on.

While the rice cooks, begin the masala sauce. Heat the oil in a wide, heavy-based pan over medium heat. Add the cumin and coriander seeds and fry for 30–60 seconds, stirring, until they pop and smell deeply toasted. Add the diced onion and a pinch of salt. Cook over medium heat, stirring regularly, for 18–20 minutes until the onion is deeply golden and very soft throughout. This patience is what gives the sauce its depth — do not rush it.

Add the grated garlic and ginger to the caramelised onion and cook, stirring, for 2 minutes. Add the ground cumin, coriander, garam masala, turmeric and chilli flakes. Stir well and cook for 1–2 minutes until the ground spices smell toasted and fragrant. Add the tinned tomatoes and sugar, stir thoroughly, and simmer over medium heat for 10 minutes until the sauce has darkened, thickened and smells deeply spiced.

While the sauce simmers, cook the paneer. Heat the oil in a non-stick frying pan over high heat until almost smoking. Add the paneer cubes in a single layer with space between each piece. Cook completely undisturbed for 2–3 minutes until deeply golden on the base. Turn and cook for 1–2 minutes more to colour the other sides. Season with salt. Remove from the pan and set aside.

Stir the double cream into the simmering tomato sauce. Simmer for a further 3–4 minutes until the sauce is smooth, rich and a deep orange-red. Taste and adjust — it should be well-spiced, slightly sweet from the tomatoes and cream, with a warmth that builds. Add the grilled paneer and stir gently to coat. Simmer for 2 minutes to warm through without breaking up the paneer.

Serve the masala over or alongside the toasted cumin brown rice. Scatter generously with fresh coriander leaves and sliced green chilli if using. Add lemon wedges alongside for squeezing — a squeeze of lemon at the table brightens the whole dish.

✦ Chef's note

Toasted and roughly crushed cashews scattered over the top at the end add a good textural contrast and make the dish feel more substantial — a handful per person is enough. The sauce can be made a day ahead and refrigerated; reheat gently, then add freshly cooked paneer (grilled the day of serving, not reheated from the fridge — paneer toughens significantly when reheated). For extra smokiness, add ½ tsp smoked paprika with the ground spices. White basmati rice works perfectly in place of brown; reduce the cooking time to 10–12 minutes and cook by absorption (1 part rice to 1.5 parts water, covered, low heat). The masala sauce freezes well for up to 3 months; the paneer should be added fresh when the sauce is reheated.