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Paneer Tikka Masala

This classic vegetarian dish delivers every time. For a special occasion, you can add a knob of butter at the end, or add a couple of whole green chillies for added heat and flavour in with the onions. We don’t add any sugar to ours, but if you are used to a bit of sweetness you can add some in. The one thing to be aware of is to avoid splitting the yoghurt as it cooks. The best way to do this is to use full-fat yoghurt and stir continuously and vigorously as it comes to a good simmer, when it is more stable. Serve with Naan breads or rice.
  • 2serves
  • 7mins prep
  • 25mins cook
This classic vegetarian dish delivers every time. For a special occasion, you can add a knob of butter at the end, or add a couple of whole green chillies for added heat and flavour in with the onions. We don’t add any sugar to ours, but if you are used to a bit of sweetness you can add some in. The one thing to be aware of is to avoid splitting the yoghurt as it cooks. The best way to do this is to use full-fat yoghurt and stir continuously and vigorously as it comes to a good simmer, when it is more stable. Serve with Naan breads or rice.
Made with
Tikka Masala Paste

Tikka Masala Paste

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Ingredients

  • 50g of The Spice Tailor Tikka Masala Paste
  • 1 tbsp. vegetable oil
  • 1 tbsp. butter
  • 1 small onion, finely chopped
  • 20g cashews
  • 3 tbsp. plain full-fat yoghurt
  • 1 large tomato, quartered
  • 1 tbsp. of tomato puree
  • 2 garlic cloves, chopped
  • 200g paneer, cubed to bite-size 1”
  • 2 tbsp. single cream
  • 1-2 tbsp. chopped fresh coriander to serve, optional

Method

  1. Heat the oil and butter in a non-stick saucepan. Add the onion and a little seasoning and fry until soft and then until golden at the edges.
  2. Meanwhile, blend together the tomato, yoghurt, cashews and tomato paste until smooth.
  3. Add the garlic to the onions in the pan and cook gently for 40-50 seconds, or until the garlic smells cooked.
  4. Add the blended tomato and nut paste, turn up the heat and cook, stirring constantly until it comes to a boil. To avoid the yoghurt splitting, don’t stop stirring until it boils. Continue to cook until it is thick and releases oil. You will see little bubbles at the base of the pan.
  5. Add the paneer, Tikka Masala paste and 150-200ml water and simmer for 5 minutes. The curry should be lightly creamy. Taste and adjust the seasoning.
  6. Finish with cream and coriander if using.

SERVE WITH:

  • Raita with pomegranate and mint
  • Buttered naan with finely chopped coriander

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