Tikka Masala with Paneer & Mushrooms

Serves 4

  • 2 tablespoons vegetable oil
  • 2 cups quartered, button or crimini mushrooms
  • 10 oz cubed paneer (a firm, fresh cheese available at Indian markets or specialty and natural foods retailers.)
  • 1 container* Tikka Masala Sauce
  • ¼ cup cilantro leaves (optional)
  • In a medium-sized covered skillet or Dutch oven, heat the vegetable oil over medium heat. Add mushrooms and paneer and sauté for about 3 minutes.
  • Add the Tikka Masala sauce. Cover and simmer for 10 minutes over low heat until paneer is heated through. If sauce becomes too thick, add water to thin.
  • Garnish with cilantro if you like. Serve with basmati rice or Indian naan or other flatbread.

 

 

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