Paneer Tikka Masala

with Basmati Rice and Quick Pickled Cucumbers and Radish
We've changed up our classic tikka masala curry and swapped chicken for paneer!
Cals 1102 · Prot 38 · Carbs 92 · Fat 64
Vegetarian
Chef's choice
Family-Friendly
Try Hello Chef Now
30 min
photo
We've changed up our classic tikka masala curry and swapped chicken for paneer!
Cals 1102 · Prot 38 · Carbs 92 · Fat 64
Vegetarian
Chef's choice
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Curry
Brown onion
1 Piece
Paneer
250 Grams
Ghee
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
1 Piece
Water
150 ML
Cooking cream
100 ML
Honey
15 Grams
Rice
Basmati rice
150 Grams
Water
300 ML
Salt
0.5 Tsp
Cucumber
Cucumber
2 Piece
Red radish
125 Grams
Fresh coriander
15 Grams
Lime
1 Piece
Salt
0.5 Tsp

Tips for fussy eaters

Sensitive to heat? Go easy on the chipotle!

Pro tip

Fry the paneer before tossing it in the creamy tikka sauce.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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1 Prep

Peel and finely and chop the onion. Chop the paneer into bite-sized pieces.
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2 Simmer

Heat a large non-stick pan over a medium-low heat with the ghee. Once hot, add the onion with a pinch of salt. Fry for 7-8 min until softened. Once softened, add the ginger garlic pastesmoked paprikacurry powdergaram masala and a pinch of chipotle powder (spicy!). Fry for 2 min. Add the tomato pastestock cube and measured water. Simmer for 5 min.
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3 Boil rice

Meanwhile, rinse the rice until the water runs clear. Add the rice and measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low. Cook with the lid on for 10-12 min or until all the water is absorbed. Once cooked, remove the pan from the heat. Keep covered until serving. Fluff with a fork before serving.
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4 Prep cucumber

Meanwhile, chop the cucumber and radish into small chunks. Finely chop the coriander. Slice the lime into wedges. Mix the cucumber, radish and coriander together in a bowl with a pinch of salt and a squeeze of lime juice.
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5 Finish curry

Increase the heat to medium-high. Add the paneercream and honey to the tikka sauce. Simmer for 4 min further.
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6 Serve

Serve the curry over the basmati rice with the cucumber and radish salad to the side. Serve any remaining lime wedges as a garnish.

Tips for fussy eaters

Sensitive to heat? Go easy on the chipotle!

Pro tip

Fry the paneer before tossing it in the creamy tikka sauce.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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