Marukan Paneer Tikka Masala with Seasoned Basmati Rice

INSTRUCTIONS

Marinate the paneer:

In a bowl, combine yogurt, rice vinegar, garam masala, smoked paprika, cumin, turmeric, and salt. Add the paneer cubes and toss to coat. Let marinate for at least 30 minutes.

Cook the rice:

In a medium saucepan, bring the water and a pinch of salt to a boil. Add the basmati rice, cover it, and reduce the heat to low. Cook for 15-20 minutes or until the water is absorbed. Or cook rice in a rice cooker.

Once cooked, fluff the rice with a fork and stir in the Marukan Seasoned Gourmet Rice Vinegar. Cover and set aside.

Cook the paneer:

Heat avocado oil in a skillet over medium heat. Add the marinated paneer cubes and cook until golden brown on all sides. Remove and set aside.

Make the masala sauce:

In the same skillet, heat the remaining 2 tablespoons avocado oil. Add the onion and sauté until golden brown. Stir in the ginger, garlic, cumin, coriander, chili powder, and turmeric. Cook for 1 minute until fragrant.

Add the diced tomatoes and cook for 5 minutes, allowing the mixture to thicken slightly. Stir in coconut milk or cream, Marukan Genuine Brewed Rice Vinegar, and tomato puree. Simmer for 5 more minutes. Season to taste with salt.

Combine and serve:

Add the cooked paneer to the sauce and gently simmer for 5 minutes, allowing the flavors to meld.

Serve the paneer tikka masala over the vinegar-seasoned basmati rice. Garnish with fresh cilantro.