Paneer Tikka Masala

Paneer Tikka Masala

This is an easy swap for a cost takeaway which is easy to make and filling! You could also save a portion for lunch the next day.

Taste: Simplicity: Cost:

Recipe by Modhurima Islam

Ingredients

• 500g paneer
• 3 medium tomatoes - diced
• 1-2 onions - diced
• 1 teaspoon garlic powder
• 1/2-1 teaspoon turmeric powder
• 1 teaspoon chilli powder
• 1 teaspoon red pepper flakes
• 2 tablespoons butter
• 6-7 cashews
• 2-3 tablespoons yoghurt
• Salt to taste

Marinade

• 2 tablespoons yoghurt
• 1 teaspoon garlic powder
• 1 teaspoon chilli powder
• 1 teaspoon turmeric powder
• 1 tablespoon oil
• Salt

Method

1. Mix the marinade ingredients in a small bowl.
2. Cut the paneer into cubes and coat it thoroughly with the marinade ingredients. Let it sit while preparing the curry.
3. For the curry base, add butter in a large pan over medium heat and toss in your tomatoes, onions, and cashews.
4. Stir for 5 minutes and then add the garlic powder, turmeric powder, chilli powder, red pepper flakes, and ½ cup of water. Add salt to taste.
5. Simmer the curry for 10 minutes on low heat, stirring occasionally.
6. After 10 minutes, let the mixture cool sufficiently and pour the curry into a separate bowl. Add 2-3 tablespoons of yoghurt and blend the mixture with a hand blender till smooth.
7. While the mixture cools, toss your prepped paneer into the same pan you cooked the curry in, and cook for 5 minutes on medium heat.
8. Pour the blended curry back into the pan with the cooked paneer and stir to coat evenly. Serve hot with rice (see Cooking Basics - RiceLink opens in a new window), naan, or flatbread.