Tikka Masala Paneer (V)
Perfect for a Diwali celebration (October 22nd -26th 2022)
I adore this recipe, which I’ve tweaked and altered slightly over the years. I believe this is my best version to date. It’s rich and creamy with sweet and earthy flavours. Obviously, as with all my recipes, you can substitute whatever vegetables or ingredients with what you have to hand. If you can’t get Paneer you can use Halloumi or Tofu. If you’re a meat or fish eater, then add chicken or prawns, you’ll just need to cook them for longer.
The combination of charred red peppers and fresh tomatoes with the fried paneer is delightful. The sauce (gravy) is balanced and warm with just the right amount of spice with the creaminess from the raw cashews and coconut cream. For added texture, there’s a crunch from toasted almonds and a fresh vibrant kick from a scattering of fresh coriander. It’s so easy and quick to make, offering a flavoursome dish for all to enjoy.
Serve with plain basmati rice or naan bread, which is just enough of an accompaniment for a satisfying family dinner.
NB
(The sauce is freezable for up to 1 month) before adding the Paneer, Halloumi, Tofu, Chicken or Fish.
Recipe
Serves 4 \ prep time 10 mins \ cooking time 25 minutes
Ingredients
Tikka Masala Sauce/Gravy
1 medium onion, diced
3 garlic cloves, grated
1 inch piece fresh ginger, peeled and grated
2 tbsps unsalted butter or Ghee (if vegan, use oil)
1 tbsp tomato purée
2 tsps garam masala powder
1 tsp chilli powder
3/4 tsp turmeric powder
1 tbsp coriander powder
1 tsp cumin powder
1/2 tsp cardamon powder or pods, shelled removed and seeds crushed
1 tsp cayenne pepper
1 tsp fenugreek seeds or powder
1 tsp chat masala (optional)
1 tsp agave syrup or honey
100ml water
150g raw cashews
1 400g tin crushed plum tomatoes
1 tsp salt
black pepper to taste
Curry Ingredients (can substitute)
1 red pepper, sliced into bite size pieces
1 x 225g block Panner Cheese, cut into bite size chunks
2 fresh plum tomatoes, deseeded and cut into bite size pieces
To Serve
100g flaked almonds, toasted
50g coconut cream or yoghurt
2 tbsps of fresh coriander leaves, finely chopped
Serve with plain basmati rice, or naan bread with a sprinkle of toasted almond flakes and fresh coriander.
Method
In a dry frying pan over a low heat, toast the flaked almonds until slightly brown. Pop to one side to cool.
Char the red pepper directly on the gas flame (optional), pop into a sealed food bag and leave to cool slightly. Remove the skin then slice into bite sized chunks. Or just use the raw pepper diced and fry with the onions.
In a pan, add 1 tbsp of your choice of oil or butter and fry the onion until softened. (Turn the heat down and place a lid on the pan to soften.)
Add the red pepper, garlic, ginger, fenugreek seeds (if using) and cashew nuts, cook for a few minutes more.
Then add all the remaining spices and salt with a splash of water. (This stops the ground spices burning).
Stir to coat the nuts, pepper and onions with the spices.
Add the tinned tomatoes, tomato purée, remaining water and the syrup or honey.
Bring to the boil and cook in a simmer for 20 minutes. Once the sauce has reduced, leave to cool slightly.
Using a hand blender or a food processor, blitz the sauce until silky and creamy. If it’s grainy add a drop of water and blitz until smooth.
Pop the sauce back in a pan with a lid.
Add the other tbsp of oil or butter to a separate pan and fry the paneer until all the pieces are golden in colour.
Add the cheese to the sauce/gravy pan and gently fold in the diced fresh tomatoes.
Pop the lid on and heat gently until ready to serve. Stir in the coconut cream or yoghurt.
Season to taste with salt and pepper.
Top with a scattering of the toasted flaked almonds and coriander leaves. Serve with basmati rice or naan bread.
Enjoy
Nx
