Name: Sheet-Pan Paneer Tikka Masala
Total time: 1 h 15 min
Yield: Serves 4
Cuisine: Indian
Ingredients: 3 pounds vine-ripe tomatoes, cored and quartered; ¼ cup vegetable oil, divided; 1 tablespoon garam masala, divided; 1 teaspoon table salt, divided; 1 tablespoon sugar; 1 tablespoon tomato paste; 1 tablespoon white wine vinegar; 1 large onion, coarsely chopped; 1 serrano chile, seeded and chopped; 4 garlic cloves, smashed and peeled; 1 (1‐inch) piece ginger, peeled and chopped; 12 ounces paneer cheese, cut into ¾‐inch pieces; 1 teaspoon ground coriander; 1 teaspoon ground cumin; ½ teaspoon ground turmeric; ¼ teaspoon cayenne pepper; ½ cup heavy cream; 1 cup cilantro leaves, divided; Plain whole-milk yogurt

Why This Recipe Works

Tikka masala is one of the most-ordered dishes at Indian restaurants. For the flavor of our at-home version to compare, we chose to roast rather than simmer the dish. Roasting the aromatic vegetables for the creamy, spicy sauce deepens their flavor, and there's plenty of room to roast the paneer on the same sheet pan. We toss tomatoes with oil and garam masala and broil them, which gives them a slight char and concentrates their flavor. Next we toss onion pieces and a chile with tomato paste and a mix of spices (turmeric, coriander, cumin and cayenne) along with smashed garlic and chopped ginger and add them to the sheet to mingle with the tomatoes. After 15 minutes, we simply push the tomato mixture to one side of the sheet and add the paneer to roast on the other side. We blend the roasted sauce ingredients with some cream and then combine it with the roasted paneer before serving.

Before You Begin

If you can only find 8-ounce blocks of paneer, go ahead and use 1 pound total in this recipe. Serve with rice.

Instructions

Adjust oven rack 6 inches from broiler element and heat broiler. Toss 3 pounds cored and quartered vine-ripe tomatoes with 2 tablespoons vegetable oil, 2 teaspoons garam masala, and ¾ teaspoon table salt on aluminum foil–lined rimmed baking sheet, then spread into single layer over sheet. Broil on upper rack until tomatoes have released their liquid and skins are lightly charred, 15 to 25 minutes.

Meanwhile, whisk 1 tablespoon sugar, 1 tablespoon tomato paste, 1 tablespoon white wine vinegar, 1 tablespoon vegetable oil, remaining 1 teaspoon garam masala, and remaining ¼ teaspoon salt together in large bowl. Add 1 coarsely chopped large onion, 1 seeded and chopped serrano chile, 4 smashed and peeled garlic cloves, and 1 (1-inch) peeled and chopped piece ginger, and toss to coat. In separate bowl, toss 12 ounces paneer cheese, cut into ¾‐inch pieces; with remaining 1 tablespoon vegetable oil; 1 teaspoon ground coriander; 1 teaspoon ground cumin; ½ teaspoon ground turmeric; and ¼ teaspoon cayenne pepper until evenly coated.

Remove tomatoes from oven and heat oven to 450 degrees. Add onion mixture to tomatoes on sheet, drizzling any oil left in bowl over top, stir to combine, then redistribute into even layer over sheet. Roast on upper-middle rack for 15 minutes. Move vegetables to 1 side of sheet, then add paneer to empty side of sheet. Return sheet to oven and roast until onion is softened and juices have thickened slightly, 25 to 30 minutes.

Transfer paneer to serving bowl. Carefully transfer vegetable mixture and juices left in sheet to blender. Add ½ cup heavy cream and ½ cup cilantro leaves and blend until slightly chunky, about 20 seconds. Add to bowl with paneer, stirring to combine. Serve, garnishing individual bowls with plain whole-milk yogurt and remaining ½ cup cilantro leaves.