Paneer Tikka Masala Noodles

Name: Paneer Tikka Masala Noodles
Prep time: 23 min
Cook time: 27 min
Total time: 50 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 9 oz (250 g) paneer, cut into ¾-inch (2 cm) cubes; ⅓ cup (80 g) thick plain yogurt, full-fat, well stirred; 1 tbsp (15 g) ginger-garlic paste; 1 tsp (3 g) Kashmiri chili powder; 1 tsp (2 g) ground coriander; ¼ tsp (0.6 g) ground turmeric; 1 tsp (1 g) kasuri methi (dried fenugreek leaves), crushed between your palms; 1 tbsp (15 ml) fresh lemon juice; 1 tbsp (15 ml) neutral oil, such as sunflower or canola; ½ tsp (3 g) fine salt; 7 oz (200 g) dried wheat noodles (hakka or egg noodles); 1 tsp (6 g) fine salt, for the boiling water; 2 tsp (10 ml) neutral oil, for tossing the drained noodles; 3 tbsp (45 ml) neutral oil, divided: 1 tbsp (15 ml) for the paneer, 2 tbsp (30 ml) for the vegetables; 1 large (about 5 oz) (150 g) large red onion, halved and cut into ½-inch (1 cm) wide slices; 1 medium (about 5 oz) (150 g) green capsicum (bell pepper), seeded and cut into ½-inch (1 cm) strips; 3 cloves (10 g) garlic, finely minced; 1 tsp (3 g) fresh ginger, finely grated; 1 small (5 g) green chili, thinly sliced (seed for less heat) (optional); ½ cup (120 ml) tomato passata (smooth strained tomatoes); 1 tbsp (15 ml) soy sauce; ½ tsp (1½ g) Kashmiri chili powder; 1 tsp (2 g) garam masala, divided: ½ tsp for the sauce, ½ tsp to finish; ½ tsp (2 g) granulated sugar; 1 tbsp (14 g) unsalted butter; 2 tbsp (30 ml) heavy cream; ¼ cup (10 g) fresh cilantro (coriander) leaves, roughly chopped; fine salt, to taste, added at the end (soy sauce is salty)

From the MyKitchenBank Kitchen

Smoky, yogurt-marinated paneer is seared until golden, then tossed with springy noodles, crisp onion and capsicum in a quick buttery tikka masala sauce. It's a fast, bold Indian-Chinese-style supper with all the flavor of paneer tikka.

Prep: 23 min
Cook: 27 min
Wait: 30 min
Total: 1 hr 20 min
Makes: 4 generous servings (about 6 cups / 1.4 L total)

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Ingredients

4 servings

For the tikka paneer
9 oz (250 g) paneer, cut into ¾-inch (2 cm) cubes
⅓ cup (80 g) thick plain yogurt, full-fat, well stirred
1 tbsp (15 g) ginger-garlic paste
1 tsp (3 g) Kashmiri chili powder
1 tsp (2 g) ground coriander
¼ tsp (0.6 g) ground turmeric
1 tsp (1 g) kasuri methi (dried fenugreek leaves), crushed between your palms
1 tbsp (15 ml) fresh lemon juice
1 tbsp (15 ml) neutral oil, such as sunflower or canola
½ tsp (3 g) fine salt
For the noodles
7 oz (200 g) dried wheat noodles (hakka or egg noodles)
1 tsp (6 g) fine salt, for the boiling water
2 tsp (10 ml) neutral oil, for tossing the drained noodles
For the stir-fry and sauce
3 tbsp (45 ml) neutral oil, divided: 1 tbsp (15 ml) for the paneer, 2 tbsp (30 ml) for the vegetables
1 large (about 5 oz) (150 g) large red onion, halved and cut into ½-inch (1 cm) wide slices
1 medium (about 5 oz) (150 g) green capsicum (bell pepper), seeded and cut into ½-inch (1 cm) strips
3 cloves (10 g) garlic, finely minced
1 tsp (3 g) fresh ginger, finely grated
1 small (5 g) green chili, thinly sliced (seed for less heat) (optional)
½ cup (120 ml) tomato passata (smooth strained tomatoes)
1 tbsp (15 ml) soy sauce
½ tsp (1.5 g) Kashmiri chili powder
1 tsp (2 g) garam masala, divided: ½ tsp for the sauce, ½ tsp to finish
½ tsp (2 g) granulated sugar
1 tbsp (14 g) unsalted butter
2 tbsp (30 ml) heavy cream
¼ cup (10 g) fresh cilantro (coriander) leaves, roughly chopped
fine salt, to taste, added at the end (soy sauce is salty)

Equipment (6)

Large pot (4–5 quart / 4–5 L) for boiling noodles
Large wok or 12-inch (30 cm) nonstick skillet
Medium mixing bowl
Colander
Chef's knife and cutting board
Tongs or a spatula for tossing

Steps

Before you start

Marinate the paneer for at least 30 minutes (up to 8 hours in the fridge) for the best flavor. Slice the vegetables while it marinates.
Use thick yogurt (Greek-style or hung curd). Thin yogurt makes the marinade watery, so the paneer steams instead of browning.
Have everything measured and next to the stove before you start. The stir-fry moves quickly once the pan is hot.
Choose dried wheat noodles such as hakka or egg noodles and cook them 1 minute less than the package says, since they finish cooking in the pan.

1
Marinate the paneer
- In a medium bowl, whisk together the yogurt, ginger-garlic paste, 1 tsp Kashmiri chili powder, ground coriander, turmeric, crushed kasuri methi, lemon juice, 1 tbsp oil and ½ tsp salt until smooth and thick.
- Gently fold in the paneer cubes until every piece is coated.
- Cover and refrigerate for 30 minutes.
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Ready when: Paneer is evenly coated in a thick, deep orange-red marinade
Tip: Fold gently so the paneer cubes don't crumble.
2
Prep the vegetables
- While the paneer marinates, slice the onion and capsicum, mince the garlic, grate the ginger, slice the green chili if using, and chop the cilantro.
- Measure the passata, soy sauce, sugar, ½ tsp chili powder, ½ tsp garam masala, butter and cream and set them near the stove.
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Ready when: Vegetables are cut into even strips so they cook at the same pace
Tip: Cut the onion and capsicum to the same width so they stay crisp-tender together.
3
Boil the noodles
- Bring about 2 quarts (2 L) of water to a rolling boil in a large pot and add 1 tsp salt.
- Add the noodles and cook 1 minute less than the package directions, usually 4–5 minutes, stirring once or twice.
- Drain in a colander, rinse briefly under cold water to stop the cooking, shake well, and toss with 2 tsp oil.
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Ready when: Noodles are springy with a slight bite in the center, not soft
Tip: Don't skip the oil. It stops the noodles clumping into a block while you finish the sauce.
4
Sear the paneer
- Heat 1 tbsp of the oil in a large wok or 12-inch (30 cm) nonstick skillet over medium-high heat until it shimmers.
- Lift the paneer from the marinade, letting excess drip off, and add it in a single layer (save any leftover marinade in the bowl).
- Cook 1½–2 minutes per side, turning with tongs, until all sides are deeply golden with charred spots.
- Transfer to a plate.
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Ready when: Paneer is golden-brown with darker charred edges and a lightly crisp surface
Tip: Don't move the cubes for the first 90 seconds. They release from the pan once a crust forms.
5
Stir-fry the vegetables
- Return the pan to high heat and add 2 tbsp oil.
- Add the onion and capsicum and stir-fry constantly for 2–3 minutes, until the edges just start to brown but the vegetables still have crunch.
- Push them to the side, then add the garlic, ginger and green chili and stir for 30 seconds until fragrant.
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Ready when: Onion is translucent with browned edges; garlic smells fragrant but is not dark brown
Tip: Garlic burns fast at high heat. Keep it moving and don't leave it alone.
6
Build the masala sauce
- Reduce the heat to medium.
- Add the passata, soy sauce, ½ tsp chili powder, ½ tsp garam masala, sugar and 2 tbsp water, plus any leftover marinade from the bowl.
- Simmer, stirring, for 2–3 minutes until the sauce darkens and thickens slightly.
- Stir in the butter and cream until the sauce is glossy and a rich orange-red.
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Ready when: Sauce coats the back of a spoon and the raw tomato smell is gone
Tip: If the sauce splatters or catches on the pan, add a splash of water.
7
Toss the noodles
- Raise the heat to high.
- Add the drained noodles and toss with tongs for 2–3 minutes, lifting from the bottom so every strand is coated in the sauce and heated through.
- If the noodles seem dry, add 1–2 tbsp water.
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Ready when: Noodles are evenly orange-red, steaming hot, and the pan has no pooled sauce
Tip: Use two utensils (tongs and a spatula) to avoid breaking the noodles.
8
Finish and serve
- Gently fold in the seared paneer, the remaining ½ tsp garam masala and most of the cilantro, tossing for 30 seconds just to warm the paneer.
- Taste and add salt if needed.
- Serve immediately, topped with the rest of the cilantro.
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Ready when: Paneer is hot throughout and the noodles taste well seasoned
Tip: Add the paneer last so it keeps its crisp edges and doesn't go soft or break up.

Good to know

Tips

Pat the paneer lightly with paper towels before marinating if it's wet from the packet. A dry surface helps the marinade stick and the paneer brown.
Cook in a very hot wok or large pan. A crowded or cool pan makes the noodles steam and turn soggy.
For a smokier tikka flavor, hold the seared paneer with tongs over a gas flame for a few seconds to char the edges, or use the broiler.
Taste before adding salt. The soy sauce and marinade already add a good amount.

Make ahead

"Marinate the paneer up to 8 hours ahead, covered in the fridge. Slice the vegetables up to 1 day ahead and keep them in an airtight container in the fridge. Boil and oil the noodles up to 4 hours ahead and keep them covered in the fridge."

Storage & reheating

"Room temperature: up to 2 hours. Fridge: airtight container, up to 3 days. Freezer: not recommended, as the noodles turn soft and the paneer becomes crumbly. Reheat in a skillet over medium heat for 3–4 minutes with a splash of water, stirring until steaming hot."

Substitutions

paneer → extra-firm tofu (pressed) or halloumi. Press tofu for 15 minutes and pat dry. Halloumi is already salty, so reduce the salt in the marinade.
dried wheat noodles (hakka or egg noodles) → spaghetti or rice noodles. Spaghetti works well, boiled until al dente. For rice noodles, soak or cook per the package and toss gently.
heavy cream → full-fat coconut milk or cashew cream. Gives a similar richness. Coconut milk adds a mild sweetness.
thick plain yogurt → unsweetened dairy-free yogurt. Use a thick one so the marinade clings to the paneer.