PANEER TIKKA MASALA. Extraordinary curry food.

This paneer tikka masala is just awesome. The flavors are out of this world and the recipe not only is healthy but extremely delicious as well as versatile.

YIELD:_{6 SERVINGS} TOTAL TIME: _{45 MINUTES} 20 MINUTES AFTER GRAVY IS DONE

For the gravy

4 medium to large onions, chopped

2 carrots, chopped

1 red bell pepper, chopped

4-5 large cloves of garlic, chopped

2 inch piece of fresh ginger, chopped

1 lb canned chopped tomatoes

2 cups water

3-4 tbsp olive oil

1 tsp celtic salt

Masala Mix

1 tbsp turmeric

1 tbsp ground cumin

1 tbsp  ground coriander 

1 tbsp  fenugreek seeds

1 tbsp paprika

1/2 tsp cinnamon

3 cloves

1/4 tsp. ground nutmeg

1/2 tsp ground cardamom

Curry

16 oz. package paneer, cut into cubes

2 red bell peppers, chopped into large chunks

1 tsp red chili powder, optional

3 cups curry gravy base, recipe above

1/3 cup almond milk, or any other milk

1 cup Greek plain yogurt

1/3 cup fresh coriander, chopped

1/2 tsp arrowroot powder, or cornstarch to prevent curdling

1 tsp celtic salt

DIRECTIONS:

For the gravy, place the oil in a 6 qt dutch oven over medium to low heat and add the marsala mix. Fry the spices stirring constantly until fragrant, about 1-2 minutes. Add the garlic and ginger and stir fry for 30 seconds or so. Add the onions, pepper and carrots and mix through with the spices. Let the veggies cook down for 3-5 minutes.
Add the chopped tomatoes and water. Bring the mixture to a boil, lower the temperature to low, cover and let it simmer for 30 minutes. After the 30 minutes, turn the heat off and with an emersion blender blend the mixture until you obtain a homogeneous sauce. Cool down and store leftover masala gravy in mason jars in your freezer.
In a medium mixing bowl add the yogurt, milk, celtic salt, red chili powder, arrowroot powder and combine. Add the 3 cups of the gravy and incorporate well. In a non-stick pan or a 3qt dutch oven place this mixture followed by the chopped paneer and pepper. Bring the mixture to a boil and lower the flame to medium low. Let the mixture cook for 15-20 minutes. Turn the flame off and sprinkle with the chopped coriander. Serve over brown rice.

NOTE: You will have leftover gravy. Use mason jars and freeze for future consumption. Once your gravy is done this recipes takes a lot less time to prepare that is why I make extra masala gravy.