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Indian Paneer Tikka Masala with Basmati Rice and Mint Chutney
Paneer fried until golden, simmered with onion, garlic, ginger, garam masala, cumin, paprika, tomato and cream, plus basmati.
- 300 g paneer cheese
- 180 g basmati rice
- 1 large onion
- 4 cloves garlic cloves
- 20 g fresh ginger
- 400 g tinned chopped tomatoes
- 150 ml double cream
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp paprika
- 30 g fresh mint
- 100 ml natural yogurt
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Rinse basmati rice until water runs clear, then soak for 15 minutes
- Step 2
Cut paneer into 2cm cubes and set aside
- Step 3
Finely dice onion, mince garlic and ginger
- Step 4
Heat 2 tbsp oil in a large pan over medium heat, add paneer cubes and fry for 3-4 minutes until golden, remove and set aside
- Step 5
In same pan, add diced onion and cook for 5 minutes until softened
- Step 6
Add garlic, ginger, garam masala, cumin and paprika, cook for 1 minute until fragrant
- Step 7
Add tinned tomatoes, bring to simmer and cook for 8-10 minutes until sauce thickens
- Step 8
Meanwhile, bring salted water to boil, drain rice and cook for 12 minutes until tender
- Step 9
Stir cream into tomato sauce, add paneer back to pan and simmer for 3-4 minutes
- Step 10
Season sauce with salt and pepper to taste
- Step 11
Finely chop mint and mix with yogurt and pinch of salt for chutney
- Step 12
Drain rice and serve alongside paneer tikka masala with mint chutney on the side
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