Vegetarian
Paneer, Peppers and Onion Tikka Masala
Enjoy this veggie twist on the British classic. This colorful dish is the surest way to add a smile to everyone’s face and a perfect addition to any dinner table.
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Ingredients
Tips and inspiration
Tikka Masala is fondly regarded as a fan favorite, with its subtle spicing, mellow cream and intense tomatoes; this well-rounded masala has become a flavor-packed staple. With the addition of paneer and an array of veggies, this dish bursts with flavor and color in equal measure. For added freshness and crunch, we’ve garnished with chopped cashew and green chilies. Simply delicious and ready in minutes.
Method
Step one
Start by preparing your garnish. Heat the ½ tsp. vegetable oil in a small frying pan over a medium heat, add the cashews and cook for 2-3 minutes, stirring often until the cashews are golden. Pour into a small bowl and set to one side.
Step two
To prepare the curry, place a pan over a medium high heat and add a tbsp. of vegetable oil and the spices from the spice sachet.
Step three
Cook until aromatic, then add the diced paneer to brown lightly. Cook for a minute or so before adding in the chopped bell pepper and onion. Leave everything to cook for a few more minutes, stirring often, then add the base sauce (from the smaller pouch) and simmer for a few minutes.
Step four
Stir in the main sauce (from the larger pouch), bring to the boil and let cook for 4-5 minutes until the bell peppers and onion are just tender, adding a splash of water if needed.
Step five
Scatter over the fried cashews and sliced chili before serving.
Made with our delicious original tikka masala
Our Original Tikka Masala layers sweet tomato, warming garlic and fragrant ginger with fenugreek and gentle spices to create a deliciously complex and colorful, restaurant-style curry that is incredibly versatile and so moreish. ‘Tikka’ – referring to pieces of meat or vegetables – and ‘masala’ – referring to a mix of spices – is a dish that is as loved as it is mysterious and debated. Some claim that it was invented in a restaurant in Glasgow in the 1970s. Others that it was widely consumed in India long before this.
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