Tikka Masala Matar Paneer

November 30, 2020

This recipe is inspired by Brooklyn Delhi founder Chitra Agrawal’s childhood favorite curry made from Indian cheese and peas. The creamy coconut in their Tikka Masala complements the paneer to make a delicious, and quick, dinner. 


1 tbsp. oil

1 jar Brooklyn Delhi Tikka Masala Simmer Sauce 

1 14 oz. package paneer, cut into cubes

1 cup frozen peas

coconut milk or cream

salt to taste

chopped cilantro


  1. In a large skillet, heat 1 tbsp. oil until shimmering. Add paneer over moderate heat and cook until golden, about 5-7 minutes, turning from time to time. 
  2. Add the jar of Brooklyn Delhi Tikka Masala. Fill the jar with 1/2 cup water, cap it and shake it up. Add it to the pan with the peas. Simmer until peas are cooked. Add desired cream or coconut milk to add richness. Garnish with chopped cilantro
  3. Serve with a dollop of plain yogurt and Brooklyn Delhi Tomato Achaar over rice or with naan.

Recipe Adapted from Brooklyn Delhi

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