In a bowl, stir together the yogurt, cumin, coriander, turmeric, cayenne, garlic, and ginger. Add the paneer cubes and toss gently to coat. Let marinate for at least 15 minutes, or up to overnight in the fridge.
Heat 1 tablespoon ghee in a large skillet over medium-high heat. Add the marinated paneer in a single layer and sear for 2-3 minutes per side until golden. Remove to a plate.
In the same skillet, melt the remaining ghee and add the onion. Cook for 5-6 minutes until soft and golden. Stir in the crushed tomatoes and simmer for 8-10 minutes, stirring occasionally, until thickened.
Stir in the heavy cream and garam masala, and simmer for 2-3 minutes. Return the seared paneer to the skillet and simmer for 5 more minutes until heated through and the sauce clings to it. Season with salt.
Meanwhile, melt the butter in a separate skillet over medium heat. Add the cumin seeds and toast for 30 seconds until fragrant. Add the riced cauliflower and cook for 5-7 minutes, stirring often, until tender but not mushy. Season with salt.
Spoon the paneer tikka masala over the cumin cauliflower rice.
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