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Pan-Seared Paneer Tikka with Naan
A pan-seared Indian paneer tikka with fresh ginger, tomatoes and spinach, finished with garam masala, curry leaves and yogurt, served with naan.
Ingredients
Instructions
Cube the paneer and season it, then bake over medium-high heat until well browned, about 5 minutes.
Add the ginger, tomatoes and spinach, cooking until softened, about 8 minutes.
Stir in the garam masala, curry leaves, yogurt and coconut milk for 4 minutes.
Warm the naan separately.
Let everything simmer for about 14 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the naan, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
