Paneer Tikka Masala is a modern North Indian dish that blends the grilled paneer tikka technique with a creamy tomato‑based masala sauce, reflecting the influence of British‑style curry adaptations. It is popular in restaurants and home kitchens as a vegetarian alternative to chicken tikka masala.

In Punjab, paneer tikka is often marinated in yogurt and spices and grilled in a tandoor, then added to a rich butter‑tomato gravy. In Delhi, the sauce may be spicier with added kasuri methi, while in Kolkata the gravy can be sweeter with a hint of coconut milk.

It is typically served hot with basmati rice, naan, or roti, and garnished with fresh cilantro and a drizzle of cream. A side of sliced onions, lemon wedges, and a simple cucumber raita often accompany the dish.

Paneer Tikka Masala is a popular choice for family gatherings, festivals such as Diwali or Holi, and weekend meals because it is both festive and vegetarian-friendly.

Traditional recipes use fresh paneer, yogurt‑based marinades, ghee or butter, tomatoes, cream, garam masala, and spices like cumin, coriander, and kasuri methi. The Trader Joe's frozen version includes paneer, milk, cashews, and a pre‑made sauce to simplify preparation.

Paneer Tikka Masala pairs nicely with buttery naan, garlic roti, basmati pilaf, or a simple cucumber raita. For a fuller meal, serve alongside dal makhani or a fresh green salad with a lemon‑yogurt dressing.

Common mistakes include cooking on too high heat, which can cause the sauce to scorch, and not covering the skillet, which leads to uneven heating. Stirring too infrequently can also leave cold spots in the paneer.

A skillet allows the sauce to thicken and the paneer to develop a slight crust on the edges, giving a richer mouthfeel. The microwave tends to make the sauce watery and the paneer rubbery.

Yes, you can prepare it ahead, let it cool, and store it in an airtight container in the refrigerator for up to 2 days. Reheat on the stovetop or microwave until steaming hot before serving.

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