Asian

Paneer Tikka Masala

Malaysia has changed me. Not only am I more resilient for suspicious street juice and falling building equipment but I have higher expectations for my breakfasts. Vegemite toast just doesn’t cut it anymore. I want (need) curry for breakfast, fried bread for lunch and noodles for dinner. Yep, I’ve changed. Australia, you’re neat but I just need more adventurous breakfasts from you. Lucky for everyone around me, paneer is a totally standard breakfast food and I choose my choice.

Paneer Tikka Masala

Serves 2-3

Ingredients

250g paneer, cubed
Oil
1 red onion, roughly chopped
3 cloves of garlic, roughly chopped
Small knob of ginger, roughly chopped
1 large red chilli
2tsp ground cumin
2tsp cayenne pepper
1tsp turmeric
2tsp salt
1tsp sugar
2tbs tomato paste
2tbs cashew butter
1 cup natural yoghurt
3tsp garam masala
Bunch of coriander, root and leaves

Method

In a food processor, blend the onion, garlic, ginger and chilli with a dash of water until you have a watery puree. You can skip this step if you want but be sure to chop the veg a little finer if so.

Heat a large glug of oil in a medium sized pot and add your pureed mixture. Cook through on a low heat for 5-7 minutes. Add your spices – except the garam masala- and coriander root to the pot and heat through for a few minutes before adding the salt, sugar, tomato pasta, cashew butter and yoghurt. Gently simmer for 10 minutes.

While thats cooking heat another large glut of oil in a non stick fry pan and fan fry the paneer on a high heat, making sure all sides are caramelised and charred.

Stir through the garam masala and coriander leaves to the curry and taste before adding the paneer to the curry. Serve with garlic naans and rice.

  1. cookiesnchem says

    Wow, this is so lovely! I bought lots of cashews in bulk and was looking for ways to incorporate ’em goodies into my meals. I’m so glad I stumbled upon this recipe and your blog! Your photography is great and I’m loving this creative meal. Thank you! 🙂