Paneer & Chickpea Tikka Masala (Quick, Serves 4)
A faster vegetarian tikka masala with paneer and chickpeas for plenty of protein, in a rich spiced tomato-cream sauce.
- •450g paneer, cut into 2cm cubes
- •150g plain yoghurt
- •1 tbsp lemon juice
- •2 tsp garam masaladivided
- •3 cloves garlic, minced
- •1 tbsp ginger, grated
- •1 tsp fine saltplus more to taste
- •2 tbsp vegetable oil
- •1 tbsp ghee (or butter)(optional)
- •2 medium onions, finely sliced
- •1 tsp ground turmeric
- •2 tsp ground coriander
- •1 tsp ground cumin
- •500ml passataor 1 x 400g tin chopped tomatoes blended smooth
- •1–2 tsp Kashmiri chilli powder or Kashmiri chilli flakesto taste
- •1 tin (400g) tinned chickpeas, drained and rinsed
- •120ml double creamor swap to 150g plain yoghurt off the heat for lighter
- •small handful fresh coriander, roughly chopped(optional)to serve
- 1
Mix the plain yoghurt, lemon juice, 1 tsp of the garam masala, half the minced garlic, half the grated ginger, and 1/2 tsp of the fine salt in a bowl. Toss with the paneer cubes and set aside while you prep everything else (10 minutes is plenty).
10 min
- 2
Heat 1 tbsp of the vegetable oil in a large frying pan on medium-high. Add the paneer in a single layer and brown for 2–3 minutes total, turning to colour the sides. Tip onto a plate.
4 min
- 3
Add the remaining 1 tbsp vegetable oil and the ghee (or butter), if using. Add the finely sliced onions with a pinch of the salt and cook for 6–8 minutes until soft and golden.
8 min
- 4
Stir in the remaining minced garlic and grated ginger; cook for 30 seconds until fragrant.
1 min
- 5
Add the ground turmeric, ground coriander, ground cumin, remaining 1 tsp garam masala, and the Kashmiri chilli powder or flakes. Cook for about 20 seconds, stirring constantly.
0 min
- 6
Pour in the passata and simmer for 8–10 minutes until thickened (keep it bubbling so it reduces quickly). Stir in the drained chickpeas for the last 2 minutes to warm through.
10 min
- 7
Turn the heat to low and stir in the double cream. Add the browned paneer (and any juices) back to the pan and simmer gently for 3–4 minutes—just to warm through. Taste and adjust with more fine salt and Kashmiri chilli, if needed.
4 min
- 8
Serve topped with the fresh coriander.
1 min
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