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PANEER & CHICKPEA TIKKA MASALA
This one pan winner is my favourite midweek meal. Rich & creamy flavours served up to the table in just 30 minutes.
INGREDIENTS
Serves 3-4
• 2 Tbsp Vegetable Oil
• 1 tsp Minced Ginger
• 1 Tbsp Minced Garlic
• 1 Chilli, thinly sliced
Spice mix
• 2 tsp Medium Curry Powder
• 2 tsp Garam Masala,
• 1 tsp Paprika
• 1 tsp Cumin
• 0.5 tsp Cinnamon
• 350-400g Paneer, cubed
• 1 Green Pepper, cubed
• 1 Tin Chickpeas, drained
• 400g Passata
• 200ml Double Cream
• Handful Spinach
STEPS
1
Heat up your oil in a large pan & then add your garlic, ginger & chilli. For for 2 minutes or until fragrant.
2
Add spices & cook for a further 2-3 minutes before adding a small splash of water.
3
Throw in the cubed paneer & fry for 5-10 minutes, flipping regularly.
4
Once the paneer is golden, add the chickpeas and pepper allow to heat through for 3-5 minutes.
5
Add the passata and bring to a boil. Cover & simmer for a further 5 minutes before lowering the heat and adding the double cream.
6
Allow to heat through and once the curry is at the desired colour, stir through the handful of spinach before serving.