Paneer Tikka Masala

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This super simple paneer tikka masala is packed with flavour and is an absolute vegetarian feast. Enjoy it with some piping hot naan or parathas.

For the Sauce
1 large or 2 small onions, roughly chopped
3 tomatoes, roughly chopped
2 garlic cloves, roughly chopped
1 large piece of ginger, roughly chopped
8-10 cashew nuts
1 dried red chilli
2-3 tbsp sunflower oil
2 tbsp butter
1 tsp salt
1 tsp chilli powder
1 tsp garam masala
1 tsp ground coriander
1 tsp ground cumin
1 tsp honey/sugar
1 tbsp dried fenugreek leaves (not seeds)

For the Vegetables
1 red pepper, chopped into chunks
1 yellow pepper, chopped into chunks
1 green pepper, chopped into chunks
1 large onion, chopped into chunks
Paneer, chopped into chunks

For the Marinade
300g natural yoghurt
1 tbsp ground cumin
1 tbsp ground coriander powder
1 tbsp garam masala
1 tsp salt
1 tsp chilli powder (or more to taste)
1 tsp ancho powder (dried mango powder)
2 garlic cloves, finely chopped
1 large piece of ginger, finely chopped
1 tsp oil

– Preheat the oven at 180°C/ 160°C with a fan.

– Add the curry ingredients to the hot oil in a pan and leave to cook for 15 minutes on medium-high heat to let it colour.

– Turn off the heat and leave for another 5 minutes.

– Add the yoghurt, spices, garlic, ginger and oil to a bowl and mix together to make the marinade.

– Pour half of the marinade over the peppers and onions and half over the paneer.

– Spread the paneer on a foil-lined baking tray and the onions and peppers on another one.

– Roast in the oven for 25-30 minutes or until the edges turn golden.

– Add 200ml water to the pan of curry ingredients and mix through.

– Blitz the sauce in a blender until smooth.

– Add a tbsp oil to the same pan and add the butter and melt.

– Add the puree to the pan with the salt, chilli powder, garam masala, coriander and cumin and mix through.

– Cover and simmer for 20-25 minutes.

– Add the honey and fenugreek leaves to the pan and stir through.

– Remove the baking trays from the oven.

– Add the paneer and vegetables to the curry sauce in the pan and mix through.

Remove from the heat and stir through some cream before serving with paratha or naan.