trader Joe's Paner cheese Tika masala
trader Joe's Paner cheese Tika masala is a easy Indian recipe that serves 2. 820 calories per serving. Recipe by Horton hogs the plate on YouTube.
Prep: 15 min | Cook: 25 min | Total: 45 min
Cost: $15.82 total, $7.91 per serving
Ingredients
- 1 package Trader Joe's Paneer Tikka Masala (approx. 12 oz, ready‑made sauce with paneer cubes)
- 1 cup Basmati Rice (rinsed until water runs clear)
- 2 cups Water
- ½ teaspoon Salt (or to taste)
- 1 package Sicilian Pancakes (Trader Joe's) (thin layered pancakes, about 6‑8 pieces)
- 7 slices Bacon (regular pork bacon, cut into halves if desired)
- 1 tablespoon Olive Oil (for skillet if needed)
- 2 tablespoons Fresh Cilantro (chopped, for garnish)
Instructions
Rinse and Cook the Rice
Place 1 cup basmati rice in a fine‑mesh sieve, rinse under cold water until the water runs clear. Transfer to a medium saucepot, add 2 cups water and ½ tsp salt, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and rice is tender.
Time: PT15M
Temperature: Medium heat
Heat the Paneer Tikka Masala
While the rice cooks, open the Trader Joe's Paneer Tikka Masala package and pour the contents into a medium saucepan. Heat over medium heat, stirring occasionally, for 5‑7 minutes until the sauce is hot and bubbling gently. Do not let it boil vigorously, as the paneer can become rubbery.
Time: PT7M
Temperature: Medium heat
Cook the Bacon
Heat 1 tbsp olive oil in a skillet over medium heat. Add the 7 slices of bacon (whole or halved) and cook, turning occasionally, for about 8 minutes until crisp and golden. Transfer to a paper‑towel‑lined plate to drain excess fat.
Time: PT8M
Temperature: Medium heat
Bake the Sicilian Pancakes
Pre‑heat the oven to 400°F (200°C). Arrange the Sicilian pancakes in a single layer on a baking sheet. Bake for 7‑10 minutes, turning halfway, until the edges are lightly crisp and the pancakes are warmed through.
Time: PT10M
Temperature: 400°F
Plate and Serve
Divide the cooked rice between two plates. Spoon the hot paneer tikka masala over the rice. Arrange the crispy bacon strips on the side. Add a few baked Sicilian pancakes next to the rice. Garnish with chopped fresh cilantro.
Time: PT5M
Nutrition Facts
- Calories
- 820
- Protein
- 28 g
- Carbohydrates
- 95 g
- Fat
- 35 g
- Fiber
- 4 g
Dietary info: Contains meat, Contains gluten, Contains dairy
Allergens: Dairy, Gluten, Pork
Ingredient Substitutions
- Instead of Trader Joe's Paneer Tikka Masala: Any ready‑made paneer tikka masala sauce, Homemade tikka masala with paneer
- Instead of Basmati Rice: Jasmine rice, Quinoa
- Instead of Salt: Sea salt, Kosher salt
- Instead of Sicilian Pancakes (Trader Joe's): Crepes, Thin French crêpes
- Instead of Bacon: Turkey bacon, Smoked tempeh strips (vegetarian)
- Instead of Olive Oil: Vegetable oil, Canola oil
- Instead of Fresh Cilantro: Fresh parsley, Mint leaves
Equipment Needed
- Medium Saucepan
- Medium Saucepot
- Skillet
- Baking Sheet
- Oven
- Spatula
- Measuring Cups and Spoons
- Tongs (optional)
- Serving Plate
Critical Steps — Do Not Skip
- Do not let the paneer tikka masala boil vigorously; it can make the paneer tough.
- Ensure the rice is fully cooked and fluffed before serving.
- Watch the pancakes closely to prevent burning.
Chef Tips from the Video
- Add a pinch of garam masala to the sauce for extra depth.
- Serve with a wedge of lime for a fresh pop of acidity.
- If you prefer less heat, stir in a tablespoon of plain yogurt just before serving.
Troubleshooting
Sauce is too watery after heating.
Add a teaspoon of cornstarch slurry (1 tsp cornstarch mixed with 2 tsp water) and simmer for 2 minutes until thickened.
Pancakes are soggy after baking.
Increase oven temperature to 425°F and bake an extra 2‑3 minutes, or finish under the broiler for a minute.
Bacon is not crisp enough.
Cook bacon over medium‑low heat longer, or finish under the broiler for 1‑2 minutes.
Storage
Refrigerator: Store leftover sauce, rice, and bacon in airtight containers for up to 3 days.
Freezer: Paneer tikka masala sauce can be frozen for up to 2 months; reheat gently.
Room temperature: Baked Sicilian pancakes are best served fresh; if left out, consume within 2 hours.
Make-Ahead Tips
- Prepare the rice and heat the paneer tikka masala up to 30 minutes ahead; keep warm on low heat.
- Cook the bacon ahead of time and reheat in a hot skillet for 1‑2 minutes before serving.
Frequently Asked Questions
What is the cultural significance and history of Paneer Tikka Masala in Indian cuisine?
Paneer Tikka Masala is a modern, restaurant‑style adaptation of traditional paneer tikka, where grilled paneer cubes are tossed in a creamy tomato‑based sauce. It reflects the Indian subcontinent’s love for rich, spiced gravies and the global popularity of tikka‑style dishes.
How does Paneer Tikka Masala differ from the original Paneer Tikka dish?
Original Paneer Tikka is dry, marinated paneer grilled on skewers and served as an appetizer. Paneer Tikka Masala adds a thick, buttery tomato‑cream sauce, turning it into a hearty main course that pairs well with rice or flatbread.
What are traditional regional variations of Paneer Tikka Masala in India?
In North India, the sauce often includes cream and cashew paste for richness, while in the South, coconut milk may be used for a slightly sweeter flavor. Some regions add fenugreek leaves (kasuri methi) for an aromatic finish.
What occasions or celebrations is Paneer Tikka Masala traditionally associated with in Indian culture?
Paneer Tikka Masala is popular at family gatherings, festivals like Diwali, and restaurant meals because it is both comforting and festive, offering a vegetarian option that feels indulgent.
What other Indian dishes pair well with Paneer Tikka Masala?
Serve it alongside naan, roti, or paratha, and consider a side of cucumber raita or a fresh salad of sliced onions and tomatoes to balance the richness.
What makes this recipe special compared to other ready‑made Indian meals?
This recipe adds texture contrast with crispy bacon and the unique, thin‑layered Sicilian pancakes baked in the oven, creating a playful Indo‑Italian fusion that elevates a simple ready‑made sauce into a complete meal.
What are the most common mistakes to avoid when making Paneer Tikka Masala at home?
Avoid boiling the sauce aggressively, which can make the paneer rubbery, and be sure to fully cook the rice before covering it, otherwise it will be under‑done. Also, watch the pancakes closely to prevent burning.
Why does this recipe bake the Sicilian pancakes instead of pan‑frying them?
Baking in a hot oven quickly crisps the edges while keeping the interior soft, which mimics the traditional stovetop method used in Sicily but requires less hands‑on attention, perfect for a quick weeknight.
Can I make this dish ahead of time and how should I store it?
Yes. Cook the rice and heat the paneer tikka masala up to 30 minutes ahead; keep both in the refrigerator in airtight containers. Reheat gently on the stove before serving, and re‑crisp the bacon in a hot skillet.
What does the YouTube channel Horton hogs the plate specialize in?
The YouTube channel Horton hogs the plate focuses on quick, budget‑friendly meals using grocery‑store finds, especially Trader Joe's products, with a playful, home‑cooking vibe and plenty of taste‑test commentary.
How does the YouTube channel Horton hogs the plate's approach to Indian cooking differ from other Indian cooking channels?
Horton hogs the plate emphasizes ready‑made or pre‑packaged Indian items from mainstream supermarkets, showing how to turn them into complete meals with simple side‑dish additions, whereas many Indian cooking channels focus on making sauces and spices from scratch.
Last updated: August 24, 2026
