Paneer Tikka Masala with Zucchini Noodles and Cucumber Raita

Step 1: Marinate the Paneer

In a bowl, mix yogurt, tikka masala spice blend, garam masala, turmeric powder, red chili powder, ginger, garlic, lemon juice, and salt. Add paneer cubes and gently coat. Marinate for at least 30 minutes, or up to a few hours, in the refrigerator.

• 1 cup plain yogurt
• 1 tablespoon tikka masala spice blend
• 1 tablespoon garam masala
• 1 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 2 inch ginger (grated)
• 4 cloves garlic (minced)
• 1 lemon (for juice)
• 1/2 teaspoon salt
• 1 pound paneer (cubed)

Step 2: Prepare Zucchini Noodles

Use a spiralizer or vegetable peeler to create zucchini noodles. Set aside.

• 4 medium zucchini

Step 3: Make the Tikka Masala Sauce

Heat olive oil in a large pan or skillet over medium heat. Add sliced red onion and sauté until softened and lightly browned. Add diced tomatoes and tomato paste and cook for 5 minutes, stirring occasionally.

• 2 tablespoons olive oil
• 1 medium red onion (sliced)
• 2 medium tomatoes (diced)
• 2 tablespoons tomato paste

Step 4: Simmer the Sauce

Add cumin powder, coriander powder, remaining garam masala, and salt to the sauce. Cook for another 2-3 minutes, stirring constantly. If using, stir in green chili.

• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• Remaining garam masala from Step 1
• Remaining salt from Step 1
• 1 green chili (finely chopped, optional)

Step 5: Cook the Paneer

Gently add the marinated paneer to the sauce. Simmer for 8-10 minutes, stirring occasionally, until the paneer is heated through and the sauce has thickened. If desired, stir in heavy cream or coconut milk for extra richness.

• Marinated paneer from Step 1
• 1/2 cup heavy cream or coconut milk (optional)

Step 6: Sauté Zucchini Noodles

While the paneer is simmering, lightly sauté the zucchini noodles in a separate pan with a little olive oil or cooking spray for 2-3 minutes, until tender-crisp. Avoid overcooking to prevent them from becoming soggy.

• 2 tablespoons olive oil

Step 7: Prepare Cucumber Raita

Grate the cucumber (squeeze out excess water if needed). In a bowl, combine grated cucumber with the remaining yogurt, dried mint, salt, and black pepper. Mix well.

• 1 large cucumber
• Remaining yogurt from Step 1
• 1/4 teaspoon dried mint
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Step 8: Assemble and Serve

Serve the paneer tikka masala over a bed of zucchini noodles. Garnish with fresh cilantro. Serve with a side of cucumber raita.

• Cooked paneer tikka masala
• Sautéed zucchini noodles
• Prepared cucumber raita
• 1/4 cup cilantro (chopped, for garnish)