Recipe: Paneer Tikka Masala

Paneer tikka masala with Indian style kidney beans, rice
naan, and a samosa

I love me some Indian cuisine! It’s hearty, super filling, and the flavors are out of this world. It’s not as complex to make as you would think. Often, I’ll make several dishes in the space of an hour (pre-prepping is key). My husband and I enjoy it so much we had it in our buffet when were married (and the dishes we offered were from our own recipes).

Lightly frying the paneer- I swear it wasn't
burned (although it looks like it is in the pic)

We’re lucky enough to live within walking distance of an Indian grocery store, in Baltimore, called Punjab. Because certain spices can be pricey (like cardamom or coriander), I highly recommend going to an Indian or Asian grocery store to purchase them. (Sorry grocery chains! I can buy bags of cinnamon sticks and other wonderful spices at Punjab, for $2-$3 a pop, a fraction of the cost at a regular store!) Don’t think that ethnic grocery stores only have exotic spices for sale- they also have garlic powder, onion powder, fennel seeds, etc., which are great to use to refill spice containers.

Paneer can be purchased at an Indian grocery. Paneer is an Indian cheese which has the consistency and texture of cheddar cheese with a nice, mild flavor. It fries like tofu (actually, I think it fries better than tofu). One of the things I love about Punjab, other than the friendly staff, is that they have huge (and spicy) homemade samosas for purchase at their counter.

Mmm cream, tomato sauce, and yogurt- oh my!

The recipe below is one that I make frequently. The spices are wonderful and the textures and flavors of the dish are smooth and creamy. Don’t omit the salt or sugar, they both add depth to the dish and keep the acidic tomato sauce in check. Serve this dish over rice with naan (an Indian flatbread) on the side. I’ve started seeing naan available in grocery chains, like Giant or Safeway, in either the bread or bakery sections.

Fry the paneer slices, in a lightly oiled skillet, until brown on each side; remove to a paper towel lined plate and set aside until later.

In the same pan add the butter, garlic, jalapeno, and ginger. Sauté for 1-2 minutes. Add the tomato sauce, yogurt, cream and remaining spices and seasonings. Bring to a simmer.

Add the paneer, peas, and potatoes. Simmer for 10-15 minutes until the mixture thickens. It will also thicken further as it cools.

Paneer Tikka Masala

1 (14oz.) package of paneer, sliced

1 tablespoon butter

1 teaspoon minced garlic

1 jalapeno, minced

1 tablespoon minced ginger (or 1 tablespoon ginger paste)

1 tablespoon ground cumin

2 teaspoons paprika (or 1 teaspoon of paprika and 1 teaspoon of smoked paprika)

1 teaspoon ground coriander

1 teaspoon ground cinnamon

1 ½- 2 teaspoons salt

1 (15oz.) can tomato sauce

1 cup plain yogurt

1 teaspoon cayenne pepper

1 teaspoon black pepper

1 cup heavy cream

1 (8 ½ oz.) can peas, drained

2 potatoes, boiled until just tender and diced

NOTE: The combination of black pepper, cayenne pepper, and a minced jalapeno will produce a medium heat for this dish. If you want a zing, but don’t want it to be as spicy, halve those three ingredients. You can always add more heat, but you can’t take it away once it’s there.

Recipe: Baked Samosas

A baked samosa served with chana masala (Indian Chickpea Curry)

Samosas are appetizers that pair well with just about any meal, especially with Indian, Ethiopian, or Mediterranean dishes. They are usually filled with a variety of spices, potatoes, or other vegetables and are either baked or fried. They are wonderful served with chutney.

Mix together the ingredients.

Mix together the mashed potatoes through the crushed red pepper (i.e. all the ingredients except the puff pastry).

Separate the thawed puff pastry sheets and cut into 4” flat circles, using a round cookie cutter or an upside down drinking glass. Or heck, just free hand cut circles with a knife. Put a dollop or two of the potato mixture in the center of each round. Fold the round in half, until it resembles a half moon, and seal the edges with a little bit of water, using fork prongs to seal the deal. Place the samosas, an inch apart, on a parchment lined baking sheet (the puff pastry will get mighty puffy in the oven). Bake according to the instructions on the puff pastry package, or until golden.

Sealing the samosa via fork

Baked Samosas 

2 medium potatoes, boiled and mashed (with a small amount of melted butter added for moisture)

1 teaspoon of cumin seeds, toasted

1 teaspoon ground coriander

2 tablespoons chopped cilantro

2 teaspoons minced garlic

2 teaspoons chopped mint

½ teaspoon of salt

½ a jalapeno, minced

¼ cup of peas

¼ cup of golden raisins, halved

a pinch of crushed red pepper flakes

frozen puff pastry sheets, thawed

Sealing the samosa via a turnover press

NOTE: To toast cumin seeds, add them to a hot skillet. There's no need to add oil. Shake, or stir, the seeds- keep those puppies moving- if they're idle, they will pop. They only need to be toasted for one minute. If you wish, you can lightly crush them in a mortar and pestle.