Name: Paneer tikka masala
Total time: 40 min
Yield: Serves 3
Cuisine: Indian
Ingredients: 3 tbsp tikka curry powder; 2 tbsp natural yogurt; 200g block paneer, cut into small cubes; 1 green pepper, diced; 1 tbsp groundnut oil; 1 onion, finely chopped; grated to make 1 tbsp ginger; 1 clove garlic, crushed; 400g passata; 2 tsp tomato purée; 2 tsp caster sugar; 4 tbsp double cream; a knob butter; a handful coriander, chopped; cooked basmati rice and naans, to serve

Two bowls of paneer tikka masala with rice, coriander and naan bread

3 tbsp tikka curry powder
2 tbsp natural yogurt
200g block paneer
cut into small cubes
1 green pepper
diced
1 tbsp groundnut oil
1 onion
finely chopped
grated to make 1 tbsp ginger
1 clove garlic
crushed
400g passata
2 tsp tomato purée
2 tsp caster sugar
4 tbsp double cream
a knob butter
a handful coriander
chopped
cooked basmati rice and naans
to serve

Method

step 1
Mix together 1 tbsp of tikka curry powder and the yogurt in a bowl, add the paneer and pepper, mix well and leave while you make the sauce.
step 2
Heat the oil in a pan and fry the onion until soft and going golden at the edges. Add the ginger and garlic, and cook for 2 minutes. Add another 2 tbsp of the curry powder and stir until the mixture smells fragrant then add the passata, tomato purée and sugar, and bring everything to a simmer. Cook for 10-15 minutes or until the sauce thickens, then add the cream and simmer gently for 2-3 minutes.
step 3
Heat the grill to high. Spread the paneer and pepper on a non-stick baking tray and grill, turning, until sizzling and charred at the edges.
step 4
Add to the sauce, season and stir in a knob of butter and the coriander. Simmer for 2 minutes then serve with rice and naans.