Broiler-Charred Paneer Tikka Masala

By Sprig Originals ✓ · cooked up in Sprig

Paneer cubes get a quick yogurt-spice marinade and a hard blast under the broiler until the edges blister and blacken — the trick that keeps them firm instead of dissolving into the sauce. They're folded into a glossy, cashew-thickened tomato masala right at the end, so every cube tastes smoky against the cream.

Ingredients

• 14 oz paneer, cut into 1-inch cubes
• 1/2 cup whole-milk Greek yogurt
• 1 tbsp neutral oil, plus more for the pan
• 2 tsp ginger-garlic paste (or 1 tsp each grated)
• 1 tsp Kashmiri chile powder
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/2 tsp garam masala
• 1/2 tsp kosher salt
• 1 tbsp besan (chickpea flour), optional
• 1 small red onion, cut into 1-inch petals
• 1 green bell pepper, cut into 1-inch squares

• 3 tbsp ghee or unsalted butter
• 1 large yellow onion, finely chopped
• 1 tbsp ginger-garlic paste
• 1 serrano chile, slit lengthwise
• 1 tsp cumin seeds
• 1 3-inch cinnamon stick
• 4 green cardamom pods, lightly crushed
• 2 tsp ground coriander
• 1 1/2 tsp Kashmiri chile powder
• 1/2 tsp ground turmeric
• 1 28-oz can whole peeled tomatoes
• 1/3 cup raw cashews
• 1 1/4 tsp kosher salt, plus more to taste
• 1 tsp sugar
• 1/2 cup heavy cream
• 1 1/2 tsp garam masala
• 1 tsp dried fenugreek leaves (kasuri methi)
• 1 tbsp fresh lemon juice

• 1/4 cup cilantro leaves, roughly chopped
• 2 tbsp heavy cream, for drizzling
• basmati rice or naan

Instructions

1. Soak the cashews in 1/2 cup very hot water for at least 20 minutes while you prep everything else. Meanwhile, if your paneer is firm and refrigerated, submerge the cubes in hot (not boiling) water for 10 minutes, then drain well and pat completely dry — this softens the block so the char doesn't turn it rubbery.
2. Whisk the yogurt, 1 tbsp oil, 2 tsp ginger-garlic paste, 1 tsp Kashmiri chile powder, 1 tsp coriander, 1/2 tsp turmeric, 1/2 tsp garam masala, 1/2 tsp salt, and the besan (if using) in a bowl until smooth and thick enough to coat a spoon. Fold in the paneer, onion petals, and bell pepper, coating everything. Let sit 15 minutes at room temperature (or up to 4 hours refrigerated).
3. Start the masala: melt the ghee in a wide Dutch oven or deep skillet over medium heat. Add the cumin seeds, cinnamon stick, and cardamom pods and fry 45 seconds until the cumin sizzles and smells toasty. Add the chopped yellow onion and a pinch of salt and cook, stirring often, 10–12 minutes until deep golden at the edges — don't rush this, it's where the sweetness comes from.
4. Stir in 1 tbsp ginger-garlic paste and the slit serrano; cook 90 seconds until the raw garlic smell is gone. Add 2 tsp coriander, 1 1/2 tsp Kashmiri chile powder, and 1/2 tsp turmeric and stir 30 seconds, then immediately add the canned tomatoes with their juice, crushing them in your hand as they go in. Add 1 1/4 tsp salt and the sugar.
5. Simmer the sauce, uncovered, over medium-low for 20 minutes, mashing the tomatoes against the side of the pot, until it darkens to brick red and the ghee begins to separate at the edges. Fish out and discard the cinnamon stick, cardamom pods, and serrano.
6. While the sauce simmers, set an oven rack 5–6 inches below the broiler element and heat the broiler to high for at least 5 minutes. Line a sheet pan with foil and brush lightly with oil. Arrange the marinated paneer, onion, and pepper in a single layer with space between pieces — crowding steams them.
7. Broil 6–8 minutes until the marinade sets and dark blistered spots appear, then turn each piece with tongs and broil 4–6 minutes more. You want genuine black patches on at least two sides of most cubes; that char is the whole point. Pull the pan and set aside — the paneer will firm up as it rests.
8. Blend the cashews with their soaking water until completely smooth, 60–90 seconds in a blender. Purée the tomato base too: either blend it in batches until silky and return it to the pot, or use an immersion blender directly in the pot. Set over low heat.
9. Stir the cashew purée and 1/2 cup heavy cream into the sauce and simmer gently 5 minutes, stirring, until it coats a spoon and is glossy. Thin with 1/4 to 1/2 cup water if it's thicker than heavy cream. Add the garam masala, crush the kasuri methi between your palms into the pot, and stir in the lemon juice. Taste and adjust salt.
10. Turn off the heat, then fold in the broiled paneer and vegetables along with any browned bits and juices from the foil. Let stand, covered, for 3–4 minutes — just long enough to warm through without softening the char. Serve over basmati rice or with naan, drizzled with cream and scattered with cilantro.

Chef's tips

Nutrition (per serving, estimated)

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