Grilled Cheese with a Cashew-Tomato Sauce

Paneer Tikka Masala

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

A staple at numerous north Indian restaurants that serve Moghalai foods—not only in India but also in the United States and the United Kingdom—this vegetarian-friendly curry packs intense flavors in small bites. Eating more than two slices at Sunday lunch can prove to be heavy, but what a fine excuse for an afternoon nap!


  • 8 ounces Doodh paneer, cut into finger-like pieces about 3 inches long, 1


  1. Arrange the paneer fingers in a single layer in a baking dish.
  2. Combine the yogurt, cilantro, ginger and garlic pastes, masala, ground chiles, and 1 teaspoon of the salt in a small bowl. Whisk together to form a smooth, orange-red marinade. Pour this over the cheese fingers, making sure each piece gets completely bathed in it. Refrigerate, covered, for at le