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Paneer Tikka Masala

Paneer Tikka Masala reads richness 5.6, umami 4.9 and allium 4.6 on Palate's 0–10 flavor X-ray — a Indian main, about 58 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 5.6 / 10
• Sweet & Fruity — 2.9 / 10
• Sour & Bright — 2.6 / 10
• Bitter & Earthy — 2.9 / 10
• Rich & Fat — 6.0 / 10
• Aromatic & Spice — 5.4 / 10

The measured notes (of 18)

Richness 5.6 · Umami 4.9 · Allium 4.6 · Salinity 4.0 · Warm Spice 3.5 · Heat 2.9 · Sweetness 2.5 · Funk & Ferment 2.5 · Sourness 2.5 · Smoke 2.4 · Herbaceous 2.4 · Earthy 2.2 · Floral 1.7 · Nutty 1.5 · Fruity 1.3 · Bitterness 1.1

What's in it (15)

• paneer — 397 g
• plain yogurt — 118 g
• ginger — 30 g
• garlic — 18 g
• garam masala — 30 g
• smoked paprika — 5 g
• salt — 5 g
• vegetable oil — 54 g
• yellow onion — 110 g
• tomato paste — 15 g
• tomatoes — 794 g
• cumin — 5 g
• cayenne pepper — 3 g
• heavy cream — 118 g
• cilantro — 7 g

Time & effort: about 58 min (38 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 143.2 kcal, 4.7 g protein, 9.6 g fat, 9.5 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

1. In a medium bowl, whisk together the yogurt, 1 tablespoon of the ginger, 3 cloves of the garlic, 1 tablespoon of the garam masala, smoked paprika, and 1/2 teaspoon of the salt. Add the paneer and toss to coat; let marinate at room temperature 20 minutes (or refrigerate up to 4 hours).
2. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Lift the paneer from the marinade, letting excess drip off (reserve the marinade), and sear in a single layer until deeply golden and lightly charred at the edges, 2-3 minutes per side. Transfer to a plate.
3. Add the remaining 2 tablespoons oil to the same skillet over medium heat. Add the onion and sweat, stirring occasionally, until softened and lightly golden, 6-7 minutes.
4. Stir in the remaining ginger, remaining garlic, remaining garam masala, the cumin, and the cayenne; toast until fragrant, about 1 minute.
5. Stir in the tomato paste and cook until it darkens slightly, about 1 minute.
6. Add the crushed tomatoes and the reserved marinade, scraping up any browned bits. Bring to a simmer.
7. Simmer the sauce uncovered, stirring occasionally, until thickened and deep red-orange, 12-15 minutes.
8. Stir in the heavy cream and the remaining 1/2 teaspoon salt; simmer until the sauce is glossy and no longer sharp, 3-4 minutes.
9. Return the seared paneer to the skillet and fold gently into the sauce; simmer until warmed through, 3-4 minutes.
10. Taste and adjust salt, then scatter with cilantro and serve.

Dishes with a similar flavor shape

• Skillet Chicken Tikka Masala — Indian
• Chicken Shakshuka with Merguez-Spiced Chicken — Middle Eastern
• Crispy Cauliflower Tikka Over Rice — Indian
• Chicken and Spinach Curry (Saag Chicken) — Indian
• Sheet Pan Shakshuka with Sausage — Middle Eastern

Keep reading: what richness, umami, allium mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.