Vegetarian
Paneer Tikka Masala with Roasted Tomatoes
This quick midweek meal is definitely one to add to your rotation. The rich, creamy tomato tikka masala sauce pairs perfectly with buttery paneer. A great recipe for everyone to enjoy.
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Ingredients
Tips and inspiration
This classic vegetarian dish delivers every time. A great meat-free Monday recipe, and one for all the family to enjoy. A super speedy and delicious meal to add to your midweek rotation. We have added a delicious twist to this classic by roasting cherry tomatoes on the vine, bringing another level of sweetness to the dish. If you are feeling fancy, feel free to add a knob of butter towards the end of cooking. Scatter freshly chopped cilantro across the top to serve for a pop of color.
Method
Step one
Preheat your oven to 400F (200C//Gas 6).
Step two
Drizzle 1 tsp. of olive oil across the tomatoes and place them on a lined baking tray and pop into the oven until lightly blistered, approx. 10-12 minutes. Sprinkle with a bit of sea salt.
Step three
While the tomatoes cook, place your pan over medium-high heat and add in 1 tbsp. of oil followed by the spices from the kit. Allow this to cook for 20 seconds, then add in the paneer. Sear the paneer on both sides, then add in the two sauce pouches from the kit. Add a splash of water and leave to simmer on low until the paneer is soft.
Step four
Serve the paneer tikka masala with the roasted tomatoes on the side, and your choice of naan or rice.
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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