About this recipe:An authentic and easy paneer tikka masala. Serve this vegetarian curry with garlic naan or rice and a side of your favourite Indian veg.
Makes: 2 to 4 portions
1 tablespoon vegetable oil
1 small onion, finely chopped
2 cloves garlic, minced
1 small knob root ginger, grated
1/4 large green pepper, thinly sliced
1/2 teaspoons cumin seeds
2 teaspoons tandoori spice mix
1/4 teaspoon garam masala
1/2 teaspoon turmeric
1/2 teaspoon ground coriander
1 teaspoon dry or fresh fenugreek leaves
1 teaspoon sugar
salt to taste
1 teaspoon tomato puree, or more to taste
250g paneer, cubed
1/4 teaspoon chilli powder
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Method Prep:10min › Cook:20min › Ready in:30min
Heat oil in a pan. Place onions, ginger, garlic paste, pepper and cumin seeds in a pan and saute in oil till the cumin crackles. Add the rest of the spices, sugar and salt and cook and stir for 3 minutes.
Add milk and tomato puree; mix well. Let simmer for 10 minutes.
Add the paneer and let simmer for 5 minutes more. Add chilli powder and adjust seasonings to taste.
You can pan-fry the paneer cubes before adding to the curry for added flavour and so they hold their shape. If you desire a more vibrant colour, you can add 1 drop red food colouring.