Creamy Paneer Tikka Masala with Cilantro Rice and Sautéed Peppers

This creamy paneer tikka masala is a vegetarian twist on the classic Indian-inspired dish. Cubes of mild, firm paneer cheese are pan-seared until golden, then simmered in a rich tomato-cream sauce infused with garam masala, paprika and garlic. Sautéed bell pepper and onion add sweetness and texture, while a bed of fluffy cilantro rice soaks up every last drop of the aromatic curry.

Finished with a sprinkle of fresh cilantro and sliced Thai chili for a burst of heat, this dish is both comforting and vibrant. It comes together in under 30 minutes, making it an ideal weeknight dinner that feels special. Serve it family-style or in individual bowls for a satisfying meal.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Garam MasalaView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

5 ounce Curry Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 teaspoon PaprikaView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

8 ounce PaneerView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a medium pot, combine the rice, ¾ cup water (1½ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce the heat to a low simmer. Cook until the rice is tender, 15-18 minutes. Keep covered off the heat until ready to serve.
2. While the rice cooks, wash and dry the produce. Core, deseed and dice the bell pepper into 1-inch pieces. Halve, peel and finely dice the onion. Stand the paneer on its side and cut in half lengthwise to create two thin planks (four planks for 4 servings); stack the planks and dice into ½-inch cubes. Roughly chop the cilantro. Thinly slice the chili pepper.
3. Heat a large drizzle of oil in a large pan over medium-high heat. Add the bell pepper and onion; season with salt and pepper. Cook, stirring occasionally, until tender, 5-7 minutes. If needed, add a splash of water to help the vegetables soften. Turn off the heat; transfer the vegetables to a plate. Wipe out the pan.
4. Heat a large drizzle of oil in the same pan over medium-high heat. Add the paneer and season with salt and pepper. Cook, undisturbed, until lightly browned on the bottom, 2-3 minutes. Reduce the heat to medium.
5. To the pan with the paneer, stir in the curry sauce base, paprika, garlic powder, stock concentrate, half the garam masala, ½ cup water, 1 tablespoon butter and a big pinch of salt (for 4 servings: all the garam masala, 1 cup water and 2 tablespoons butter). Bring to a simmer, then reduce the heat to low. Cook until the sauce has thickened, 2-3 minutes. If the sauce seems too thick, stir in a splash of water. Add the cooked vegetables and sour cream; stir to combine. Taste and season with salt and pepper.
6. Fluff the rice with a fork. Stir in half the cilantro and 1 tablespoon butter (2 tablespoons for 4 servings). Divide the rice and paneer tikka masala between shallow bowls or plates, keeping them in separate sections. Sprinkle with the remaining cilantro and sliced chili if desired. Serve immediately.

Recipe Tips

FAQ

Can I use Greek yogurt instead of sour cream?

Yes, plain Greek yogurt can be substituted for sour cream. Add it at the end and stir gently to avoid curdling.

How do I store leftovers?

Store the rice and curry separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.

Can I make this dish vegan?

To make it vegan, use a plant-based yogurt or cream instead of sour cream and substitute the butter with coconut oil or vegan butter. Paneer is traditionally dairy, but you can use firm tofu as a substitute.