Ingredients

Method

• 50 g Woolworths Tikka Masala Indian curry Paste
• 2 T yoghurt
• 400 g paneer cheese, cubes
• 1 green pepper, diced
• 4 T Vegetable oil, for frying
• 1 onion, finely chopped
• 2 t ginger and garlic paste
• 2 T curry powder
• 400 g Roma tomatoes, chopped
• 2 t tomato purée
• 1 cup double cream
• Butter, for serving
• Salt, to taste
• handful coriander, chopped
• cooked basmati rice and naan bread to serve
• 2 t garlic and ginger
• naan bread

Method

Ingredients

1. Combine the tikka masala paste and yoghurt in a bowl. Add the paneer and green pepper, mix well and refrigerate.

2. 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.

3. 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.

4. Cook for 10-15 minutes or until the sauce thickens, then add the cream and simmer gently for 2-3 minutes.

5. Add butter to a frying pan and fry the marinated paneer, turning, until sizzling and charred at the edges.

6. 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.

Find more Diwali recipes here. 

Photograph: Toby Murphy
Production: Khanya Mzongwana
Food assistant: Thandi Mamacos