Pan-Seared Paneer Tikka Curry with Basmati Rice
Golden pan-seared paneer simmered in a creamy, gently spiced tomato and cashew curry, served over fluffy basmati rice with sweet peas.
- 120 g paneer
- 300 g Greek yogurt (fat-free)
- 150 g basmati rice
- 300 g passata
- 10 g cashews (unsalted)
- 100 g frozen peas
- 100 g onion
- 3 pc garlic
- 10 g ginger
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp vegetable oil
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Add to a shopping listHow the shopping list works →For the paneer
- Step 1
Cut the paneer into 2cm cubes. Heat the vegetable oil in a non-stick frying pan over medium-high heat.
- Step 2
Sear the paneer for 4–5 minutes, turning occasionally, until golden and lightly charred on the edges. Remove and set aside.
For the curry sauce
- Step 1
In the same pan, finely dice the onion and cook over medium heat for 5 minutes until softened, adding a splash of water if it starts to stick.
- Step 2
Add the minced garlic, grated ginger, garam masala and turmeric, and cook for 1 minute until fragrant.
- Step 3
Blitz or finely chop the cashews and stir in along with the passata. Simmer for 8–10 minutes until the sauce thickens slightly.
- Step 4
Lower the heat and stir in the fat-free Greek yogurt a spoonful at a time to keep it smooth, then add the frozen peas and seared paneer. Simmer gently for a further 4–5 minutes until the paneer is warmed through.
To serve
- Step 1
Meanwhile, rinse the basmati rice, then cook in plenty of boiling water for 10–12 minutes until tender; drain well.
- Step 2
Divide the rice between two plates or bowls, ladle over the paneer curry and serve immediately.
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