Photo by Anil Sharma on Pexels
Paneer Tikka Masala with Basmati Rice
Marinated paneer cubes in spiced yoghurt pan-fried until golden, served over cooked basmati rice with onion, garlic and ginger.
- 300 g paneer cheese
- 150 g basmati rice
- 100 g greek yoghurt
- 1 large onion
- 4 pieces garlic cloves
- 20 g fresh ginger
- 400 g tinned tomatoes
- 100 ml double cream
- 10 g garam masala
- 5 g ground cumin
- 5 g ground coriander
- 5 g paprika
- 3 g turmeric
- 40 ml vegetable oil
- 20 g fresh coriander
Shop these in one order
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 cook with 300ml water for 15 minutes
- Step 2
Cut paneer into 2cm cubes
- Step 3
Mix 50g yoghurt with half the garam masala, cumin, and paprika
- Step 4
Marinate paneer in spiced yoghurt for 15 minutes
- Step 5
Dice onion finely, mince garlic and ginger
- Step 6
Heat 20ml oil in large pan, fry marinated paneer until golden, remove and set aside
- Step 7
Add remaining oil to same pan, cook onion for 8 minutes until softened
- Step 8
Add garlic, ginger, remaining spices, cook for 1 minute
- Step 9
Add tinned tomatoes, simmer for 10 minutes until thickened
- Step 10
Stir in remaining yoghurt and double cream
- Step 11
Return paneer to pan, simmer for 3-4 minutes
- Step 12
Season with salt and garnish with fresh coriander
- Step 13
Serve with basmati rice
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