Paneer Tikka Masala
Ingredients
50 g Tikka masala paste
2 tbsp plain yoghurt
400 g paneer cubes
1 green bell pepper, diced
4 tbsp Vegetable oil, for frying
1 onion, finely chopped
2 tsp ginger and garlic paste
2 tbsp curry powder
400 g Roma tomatoes, chopped
2 tsp tomato purée
1 cup double cream
30g butter
Salt, to taste
Handful coriander, chopped
cooked basmati rice and naan bread to serve
Method
Combine the tikka masala paste and yoghurt in a bowl. Add the paneer and green pepper, mix well and refrigerate.
Heat the oil in a pan and fry the onion until soft and golden-brown. Add the ginger and garlic paste, and cook for 1 minute.
Add the curry powder and stir until the mixture smells fragrant, then add the chopped tomatoes and tomato purée, and bring everything to a simmer.
Cook for 10-15 minutes or until the sauce thickens, then add the cream and simmer gently for 2-3 minutes.
Add butter to a frying pan and fry the marinated paneer and peppers, turning, until sizzling and charred at the edges.
Add to the sauce, season with salt if needed, and stir in a tablespoon of butter and the fresh coriander. Simmer for 2 minutes. Serve with rice and naan.
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