Saturday, 10 March 2012

Paneer tikka masala

A very interesting and very good curry for tea last night. I cooked with paneer cheese for the first time. I certainly didn't miss meat in this curry and found it very easy to make using a ready made tikka paste. I added the juice of a lemon to the sauce for a little sharpness. I didn't puree the sauce as specified, as when I tried to it splatted everywhere. Another recipe from Olive magazine.

Serve 2
1 pack of paneer cheese, approx 200g
3 tbsp of tikka paste
1 400g tin of chopped tomatoes
2 tbsp tomato puree
4 tbsp natural yoghurt
chopped coriander to serve

Toss the paneer in 1 tbsp of the paste, spread on a non-stick baking tray and grill until golden, turning a few times.
Heat a large knob of butter in a pan and add the onion and a pinch of salt. Cook until soft and golden.
Add the rest of the paste and cook for a further 5 min, then tip in the tomatoes, the tomato puree and a splash of water. Simmer for 10 min, then blend the sauce with a hand blender or in a food processor (optional). Add the paneer and simmer for another 10 min.
Stir in the yoghurt and add lemon juice if desired just before serving and gently heat through. Scatter over coriander and serve with rice or naan bread.

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