Paneer Tikka Masala

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.

Ingredients
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

Method
– 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.