Paneer Tikka Masala with Garlic Naan and Cucumber-Yogurt Salad

Step 1: Make the Paneer Tikka Masala

In a large bowl, combine the paneer cubes, 1 cup of yogurt, 2 teaspoons of garam masala, 1 teaspoon of cumin, 1 teaspoon of paprika, and 1/2 teaspoon of cayenne pepper. Mix well and let marinate for 30 minutes.

• 1 pound paneer (cubed)
• 1 cup plain yogurt
• 2 teaspoons garam masala
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper

Step 2: Cook the Paneer Tikka

Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the marinated paneer cubes and cook for 5-7 minutes, turning occasionally, until lightly charred on the outside.

• 2 tablespoons oil

Step 3: Make the Tikka Masala Sauce

In the same skillet, add the sliced onions, minced garlic, and grated ginger. Cook for 2-3 minutes until fragrant. Then add the chopped tomatoes, tomato paste, heavy cream, and remaining spices (1 teaspoon garam masala, 1/2 teaspoon turmeric). Simmer for 10-15 minutes, stirring occasionally, until the sauce has thickened.

• 1 onion (sliced)
• 3 garlic cloves (minced)
• 1 tablespoon ginger (grated)
• 3 tomatoes (chopped)
• 2 tablespoons tomato paste
• 1 cup heavy cream
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric

Step 4: Assemble the Paneer Tikka Masala

Add the cooked paneer cubes to the sauce and gently stir to combine. Garnish with chopped cilantro.

• Cooked paneer from step 2
• 1/4 cup chopped cilantro

Step 5: Make the Garlic Naan

Follow the instructions on the package to prepare the garlic naan.

• 1 loaf garlic naan

Step 6: Prepare the Cucumber-Yogurt Salad

In a bowl, combine the diced cucumber, remaining 1 cup of plain yogurt, and a pinch of salt and pepper. Mix well.

• 1 cucumber (diced)
• 1 cup plain yogurt
• Salt and pepper to taste