Sizzling Paneer Tikka Curry Fragrant Jeera Rice Recipe

About this recipe

A rich and flavorful North Indian curry made with marinated paneer cubes cooked in a spiced tomato-based gravy, served alongside fragrant cumin-infused basmati rice.

Ingredients

• - Red Chilli
• 250g Green Chilli
• 200 g Paneer
• Pcs Epi Yogurt Mango
• 200 g Cream
• - Bay Leaf
• 500 ml Water
• 20 g Turmeric Powder
• 100g Garam Masala
• 100 g Coriander Powder
• - Butter
• 1 L Borges Borgefrit High-Mufa-Oleic Sunflower Oil
• 1 kg Basmati Rice
• 10G Salt
• 250g Coriander
• - Cumin Seed

Instructions

1. Step 1: Marinate the paneer cubes with yogurt, ginger-garlic paste, turmeric powder, Kashmiri red chili powder, and salt. Set aside for 15 minutes.
2. Step 2: Heat 1 tablespoon of oil in a pan and lightly grill the marinated paneer cubes until golden on all sides. Remove and set aside.
3. Step 3: In the same pan, heat butter and add cumin seeds. Once they splutter, add the chopped onions and green chilies. Sauté until the onions are golden brown.
4. Step 4: Add the tomato puree, coriander powder, garam masala, and salt. Cook until the oil separates from the masala.
5. Step 5: Stir in the grilled paneer cubes and cook for 5 minutes. Add fresh cream and mix well. Simmer for 2-3 minutes. Garnish with chopped coriander leaves.
6. Step 6: For the jeera rice, heat 1 tablespoon of oil in a pot. Add bay leaf and cumin seeds. Once fragrant, add the soaked and drained basmati rice. Stir gently for 1 minute.
7. Step 7: Add water and salt to the rice. Cover and cook on low heat until the rice is fully cooked and fluffy.
8. Step 8: Serve the paneer tikka masala hot with jeera rice.