Indian-Spiced Paneer Tikka Masala with Saffron Basmati & Charred Broccolini

Ingredients

• 14 oz paneer cheese, cubed, pressed 10 min before use
• 3/4 cup plain yogurt, full-fat preferred
• 2 tsp garam masala
• 1 tsp ground cumin
• 1/2 tsp turmeric powder
• 1 tsp paprika
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 14 oz canned tomatoes, crushed
• 1/2 cup heavy cream
• 3 tbsp ghee or clarified butter
• 1 medium onion, diced
• 1 1/2 cups basmati rice, uncooked
• 1/4 tsp saffron threads, soaked in 2 tbsp warm water
• 3 cups vegetable broth
• 1 lb broccolini
• 2 tbsp olive oil, for broccolini
• to taste sea salt
• to taste black pepper
• 1/4 cup fresh cilantro, chopped, garnish
• 1 whole lime wedges, for serving

Instructions

1. 1

   In a bowl, combine yogurt, garam masala, cumin, turmeric, paprika, half the garlic, and ginger. Add paneer cubes and coat evenly. Let marinate for at least 15 minutes (or prepare ahead).

2. 2

   Heat 1 tbsp ghee in a large skillet over medium-high heat. Pan-sear paneer cubes for 2-3 minutes per side until golden and caramelized. Remove and set aside.