Paneer Tikka Masala with Cilantro Rice and Sautéed Peppers

This hearty tikka masala combines cubes of mild paneer and tender sirloin steak in a rich, creamy sauce infused with garam masala and paprika. Sautéed bell pepper and onion add sweetness and texture, while the cilantro rice soaks up every drop of the aromatic curry.

Finished with fresh cilantro and sliced Thai chili for a burst of heat, this dish is a satisfying twist on a classic. Perfect for a weeknight dinner that feels special.

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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

12 ounce Sirloin SteakView 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

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

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

Recipe Tips

FAQ

Can I use a different protein instead of paneer?

Yes, you can substitute paneer with firm tofu or chicken for a non-vegetarian version.

What can I use instead of sour cream?

Greek yogurt or coconut cream work well as a substitute for sour cream.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.