Paneer Tikka Masala
with Basmati Rice and Quick Pickled Cucumbers
We've changed up our classic tikka masala curry and swapped chicken for paneer!
Cals 1011 · Prot 40 · Carbs 104 · Fat 56
Weekly classic
Vegetarian
Family Friendly
30 min
We've changed up our classic tikka masala curry and swapped chicken for paneer!
Cals 1011 · Prot 40 · Carbs 104 · Fat 56
Weekly classic
Vegetarian
Family Friendly
Ingredients
Curry
Brown onion
1 Piece
Paneer
4*
250 Grams
Ghee
4*
30 Grams
Salt
0.5 Tsp
Ginger garlic paste
10 Grams
Smoked paprika powder
2 Grams
Curry powder
5 Grams
Garam masala
2 Grams
Chipotle powder
2 Grams
Tomato paste
50 Grams
Vegetable stock cube
15*
1 Piece
Water
150 ML
Cooking cream
4*
100 ML
Honey
15 Grams
Rice
Basmati rice
150 Grams
Water
300 ML
Salt
0.5 Tsp
Cucumber
Cucumber
2 Piece
Fresh coriander
15 Grams
Lime
1 Piece
Salt
0.5 Tsp
Allergens
*4 Milk, *15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 4221 / 1011 |
| Fats (g) | 55.9 |
| of which saturated (g) | 35.9 |
| Carbohydrates (g) | 104 |
| of which sugars (g) | 15.3 |
| Fibers (g) | 7.5 |
| Proteins (g) | 40.4 |
| Salt (g) | 0.9 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Peel and finely and chop the onion.
- Chop the paneer into bite-sized pieces.
2 Simmer
- Heat a large non-stick pan over medium-low heat with the ghee.
- Fry the onion with a pinch of salt for 7-8 min until softened.
- Once softened, add the ginger garlic paste, smoked paprika, curry powder, garam masala and a pinch of chipotle powder (spicy!).
- Fry for 2 min.
- Add the tomato paste, stock cube and measured water.
- Simmer for 5 min.
- This is the tikka sauce.
3 Boil rice
- Meanwhile, rinse the rice until the water runs clear.
- Add the rice, a pinch of salt and the measured water to a pot with a lid and bring to a boil over a high heat.
- Lower heat, cover and cook for 12-14 min, until rice is tender.
- Remove from the heat and keep covered until serving.
- Fluff with a fork before serving.
4 Prep cucumber
- Meanwhile, chop the cucumber into small chunks.
- Finely chop the coriander.
- Slice the lime into wedges.
- Mix the cucumber and coriander together in a bowl with a pinch of salt and a squeeze of lime juice.
5 Finish curry
- Increase the heat to medium-high.
- Add the paneer, cream and honey to the tikka sauce.
- Simmer for 4 min further.
Tip! Fry the paneer before tossing it in the creamy tikka sauce.
6 Serve
- Serve the Paneer Tikka Masala over warm Basmati Rice with the Cucumber Salad to the side.
- Serve any remaining lime wedges as a garnish.
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