Ingredients
- 200 g paneer, cut into 2cm cubes.
- 1 tablespoon ghee.
- 4 garlic cloves, minced.
- 2 cm ginger, minced.
- 1 medium (200g) brown onion, finely diced.
- 1/4 cup coriander stems, finely chopped.
- 1/2 teaspoon ground cardamom.
- 1/2 teaspoon chilli powder.
- 1 teaspoon ground coriander.
- 1 teaspoon ground cumin.
- 1 teaspoon garam masala.
- 2 teaspoons turmeric.
- 1 medium potato, peels and chopped into 1cm cubes.
- 1 cup cauliflower florets, roughly chopped.
- 1 can (400g) diced tomatoes.
- 1 can (400ml) coconut cream.
- 1 cup frozen peas.
- 1 bunch coriander leaves, roughly chopped, leave a few leaves for serving.
- 2 cups rocket leaves, roughly torn.
- sea salt and freshly ground black pepper, to season.
- 2 cups cooked Basmanti rice or quinoa, to serve.
Directions
- 1. Add paneer and half of the ghee to a medium-sized pot on medium heat. Fry on both sides until browned, remove and place into a bowl.
2. Add in the rest of the ghee, onion, garlic, ginger and coriander stems to the pot. Cook on low-medium heat until onion is translucent, about 10 minutes. Add in the spices and cook until fragrant, about 1 minute. Add in the potato and cauliflower and coat in the spices.
3. Pour in tomatoes and coconut cream and stir all together. Bring to the boil and then reduce to a simmer for 20 minutes, until vegetables are soft and sauce has thickened.
4. Once veggies are cooked, remove the pot from the heat and stir through the peas, browned paneer, coriander leaves, rocket leaves and season with pepper and sea salt.
5. Serve curry with 1/2 cup cooked Basmanti rice or quinoa, one naan and a sprinkling of coriander leaves.
Note
Want another spicy dinner recipe? Try out our Chicken Burritos.
This Paneer Tikka Masala is the perfect dish to show off your culinary expertise to your family and friends. You could even make your own paneer (pssst… a how-to recipe to make your own paneer will be in Sarah’s book coming out this October).
Ingredients
- 200 g paneer, cut into 2cm cubes.
- 1 tablespoon ghee.
- 4 garlic cloves, minced.
- 2 cm ginger, minced.
- 1 medium (200g) brown onion, finely diced.
- 1/4 cup coriander stems, finely chopped.
- 1/2 teaspoon ground cardamom.
- 1/2 teaspoon chilli powder.
- 1 teaspoon ground coriander.
- 1 teaspoon ground cumin.
- 1 teaspoon garam masala.
- 2 teaspoons turmeric.
- 1 medium potato, peels and chopped into 1cm cubes.
- 1 cup cauliflower florets, roughly chopped.
- 1 can (400g) diced tomatoes.
- 1 can (400ml) coconut cream.
- 1 cup frozen peas.
- 1 bunch coriander leaves, roughly chopped, leave a few leaves for serving.
- 2 cups rocket leaves, roughly torn.
- sea salt and freshly ground black pepper, to season.
- 2 cups cooked Basmanti rice or quinoa, to serve.
Directions
- 1. Add paneer and half of the ghee to a medium-sized pot on medium heat. Fry on both sides until browned, remove and place into a bowl.
2. Add in the rest of the ghee, onion, garlic, ginger and coriander stems to the pot. Cook on low-medium heat until onion is translucent, about 10 minutes. Add in the spices and cook until fragrant, about 1 minute. Add in the potato and cauliflower and coat in the spices.
3. Pour in tomatoes and coconut cream and stir all together. Bring to the boil and then reduce to a simmer for 20 minutes, until vegetables are soft and sauce has thickened.
4. Once veggies are cooked, remove the pot from the heat and stir through the peas, browned paneer, coriander leaves, rocket leaves and season with pepper and sea salt.
5. Serve curry with 1/2 cup cooked Basmanti rice or quinoa, one naan and a sprinkling of coriander leaves.
Note
Want another spicy dinner recipe? Try out our Chicken Burritos.