Veggie-Packed Paneer Tikka Masala

Indian Food. Why didn’t anyone ever tell me I was missing out on some of the most flavorful foods in the world (well in my world at least)?! Lately it’s all I’ve been craving; I just can’t get enough of the aromatic spices and unique flavors that envelope my taste buds with every bite!

Last week I suggested (okay demanded) that we (my boyfriend and I) go out to an Indian restaurant for dinner. I ordered Tawa Paneer Masala, which I learned is different from Paneer Tikka Masala in that the vegetables are served dry with the sauce on the side. I really loved this as an alternative to Paneer Tikka Masala because of the heaping pile of chunky vegetables that it came with. I thought it would be great to combine the two dishes…So, of course, I did!

I’ve been wanting to add Indian food to my cooking repertoire for a while now, but have been deterred by the long list of unfamiliar spices that are called for in the recipes. A friend of mine recently told me about an International food store nearby, which come to find out, is such a hidden gem! It had all the spices I was looking for and for a fraction of the price you would pay at a grocery store (if you could find them there, which for the most part, you can’t). So, with no further excuses, I made a list and went to work!

I found a recipe for Mushroom Tikka Masala on Veggiebelly.com and added some Paneer to the mix. I also improvised a bit and decided to add some extra spices and Sirracha for a kick. This was the first time I had ever cooked with Indian spices so I wasn’t sure exactly which ones to add to get the flavors I wanted, but in the end I was delighted with the results!

One suggestion I have is that you might want to use a really good tomato sauce or tomato puree from a can instead of pureeing fresh tomatoes. It may be that I used the wrong kind of tomato (I used Tomatoes on the Vine), but my puree was quite watery and not very rich in flavor (which was why I added the V8 juice).

I served this over long grain brown Basmati rice, but you could also have it with Naan or Roti, which would be equally as delicious! My only regret is not having made more for my boyfriend to taste when he comes here on Tuesday, because all my leftovers will surely be gone by then

What You Need:

For the Sauce

2 T vegetable oil
3/4 tsp cumin seeds
1 large onion, chopped
2 tsp ginger-garlic paste
3 medium tomatoes, pureed
8 oz V8 juice
1 tsp coriander powder
1 tsp cumin powder
1/4 tsp turmeric powder
1 tsp chili powder
2 T graham masala powder
2 T Sirracha
2 T Greek Yogurt (plain), optional
Salt to taste

For the Veggies

8 oz fresh white button mushrooms, halved or quartered if large
1/2 large red bell pepper, cubed
1 medium green bell pepper, cubed
1 cup Paneer cheese, cubed
¼ tsp turmeric
2 tsp chili powder
1/4 cup Greek yogurt
1 tablespoon oil
Cilantro for garnish

How To:

In a large wok pan heat 2 T oil over medium heat
Add in cumin seeds and cook for about 30 seconds, or until they begin to sizzle
Add the onion and saute until brown
Add the ginger-garlic paste and stir for about 30 seconds
Pour in tomato puree and V8 juice (unless you opt for the canned tomato sauce, in which case I would add about 16 oz)
Spoon in the coriander, cumin, tumeric, graham masala, and chili powder and stir
Bring to a boil then reduce heat to simmer and allow to cook for 10-15 minutes.
If the sauce gets too think you can add water as needed
Meanwhile, in a large bowl, mix together the mushrooms, peppers, paneer, turmeric, chili powder, and yogurt
Heat a large skillet and add oil
When the oil is hot, add the veggie mixture in a single layer (you may have to do this in multiple batches) and cook on medium heat until browned, flipping only once or twice to cook all sides evenly. (Don’t move the mushrooms around too much, they wont brown)
When the sauce is done, add the veggies to it
Add in salt (to taste) and Sirracha and stir
Cook on medium heat for another few minutes
Turn off heat and stir in 2 T Greek yogurt (optional)
Garnish with chopped fresh cilantro and serve with Basmati rice