Paneer Tikka Masala Rice

There are some dishes that are so iconic they become representative of their native countries around the world.The origins of tikka masala maybe debatable but we can agree it is all Indian in its essence. I have decided to bring it together with rice here. This Paneer Tikka Masala rice is a one pot, all encompassing meal that makes a great vegetarian main.

Full of rich flavors thanks to tomatoes, red peppers and of course spices. You can make this as mild or spicy as you want, add more veggies or replace paneer with tofu. All of which makes it a versatile dish.

Other delicious recipes you may enjoy including Indian Style Stuffed Peppers, Pudina Pulao(Mint Pilaf), Matar ka Nimona, Pepper Rasam, Channa Saag

More about Tikka Masala

"Tikka" basically refers to pieces of animal protein that were coated/marinated in spices and then cooked. As with most things, a vegetarian version was developed with paneer stepping in as the protein.

Paneer is an Indian non-melting cheese made from cow or buffalo's milk. Its extremely popular and is used in a variety of Indian dishes not to mention other countries in the South Asian region. If you want to skip dairy, I would suggest replacing paneer with tofu. Also replace ghee with vegan butter alternatives or any neutral oil of your choice.

Ingredients we need to make paneer tikka masala rice

The ingredients themselves are pretty straight forward. Although the spice list might seem daunting especially if you are a beginner with spices or Indian cooking, I promise its not that complex.

For the sauce

Red Onions - Use it finely chopped for the sauce and sliced for the rice. You can also substitute yellow onions.

Garlic and Ginger Paste - Again, we will use this for the sauce and the rice as well.

Tomatoes - Use fresh, finely chopped tomatoes.

Tomato Paste - A good quality tomato paste can really up the flavors and add an umami "kick". I like using the Mutti brand.

Cashews - Adds creaminess and rich flavors to the sauce

Spices - We will use powdered coriander, cumin, turmeric, Kashmiri chili, Garam Masala. You will also need kasuri methi(dried fenugreek leaves).

For the rice

Basmati Rice - This fragrant long grain rice is perfect for this dish. You can use any long grain or medium grain white steamed rice for this.

Red Bell Pepper - Adds flavor and added crunch to the final dish. I cut 2" strips to use in the rice.

Paneer - Cut in to 1" cubes or triangles.

Ghee - Adds a wonderful flavor. If you want to keep it dairy free, use vegan butter or a neutral cooking oil.

Other ingredients - Salt, water, fresh cilantro

How to prepare

Preparing the sauce: Heat a braiser or a deep wide kadai and add some ghee. Once hot, add the onions and let this cook for a few minutes. Add the ginger-garlic paste, mix and again cook for 5-7 minutes. Now add the chopped tomatoes, tomato paste and saute for a minute or so. Add all the powdered spices and the kasuri methi. Season with salt and add a cup of boiling water.

The hot water helps cooks the spices quicker. This is optional and you can entirely skip this step and just add some room temperature water instead. Let this mixture simmer for around 10 - 12 minutes. For the cashews, you can either soak in boiled water for around 10-15 minutes before adding to the blender. Else add in the when the onion-tomato mixture is simmering to soften it before blending all the ingredients.

Turn off the heat and place the contents in another bowl. Let the mixture cool down for 20 minutes or so before you can transfer to a high speed blender along with the cashews to blend until completely smooth.

For the rice: While this mixture is cooling down, place the same pan on the stove and add a couple of tablespoons of ghee/ oil. Add the sliced onions and let cook for 5 minutes. Add the ginger-garlic paste and cook for another 5 minutes. Now add sliced red bell peppers, paneer, salt and mix well.Cook until the peppers have softened.

Add the ground paste, mix and let this simmer at a medium low temperature for a few more minutes. Add the cooked basmati rice and mix well until the rice is completed coated with the sauce. Check if it needs more seasoning. Else top with chopped cilantro and serve hot with raita.

What to serve with paneer tikka masala rice?

Raita is typically served with most Indian style rice dishes or anything spicy since the yoghurt in the raita balances the heat in the food. Just add some yoghurt to a bowl. Thin it down by adding water to reach the desired consistency. Add salt, cumin powder and some chili powder(optional). You can also add chopped tomatoes, cucumber and/or onions to this. Topping with chopped cilantro leaves is optional.

You can also serve some papad, salad, Indian pickles, slices of raw onions, radish or cucumbers. Lassi would also be a great option alongside raita or in lieu of it.

Meal Prep Ideas

There are a couple of ways to meal prep this paneer tikka masala rice.

• Prepare the sauce and refrigerate or freeze until you are ready to use. It can keep in the refrigerator for 3-5 days in an air tight container. Use directly and add it to the pan as per recipe instructions. It can last frozen up to 3 months. Let it thaw out overnight or at least a couple of hours before adding to the pan
• Prepare the sauce and store. Prep the vegetables for the rice and refrigerate or freeze. I would suggest cutting the paneer fresh and adding it when the recipe calls for it. You can prep the rice as well a couple of days ahead but freshly steamed basmati is best.

Storage tips

This dish does well both in the refrigerator and freezer. Although, I am not a fan of paneer that has been frozen, I feel like it works when it has already been cooked as part of a dish.

The rice should last in the refrigerator for around 5 days and in the freezer for 2-3 months. Reheat thoroughly in the microwave or steam it in an instant pot or over stove top. If reheating from frozen, let it thaw at least a couple of hours. Sprinkle some water over the ice or add an ice cube, heat in the microwave or the conventional oven until completely heated through.

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