Paneer tikka masala

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Paneer tikka masala is one of my favourite vegetarian dishes. The marinated paneer is grilled before simmering away in a creamy tikka sauce. My family and I enjoy this dish with naan and basmati rice.

Ingredients

50 g Woolworths Tikka Masala Paste
2 T natural yoghurt
400 g paneer cubes
1 green bell 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

Cooking Instructions

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