Save to your scrapbook
Paneer & pepper tikka masala
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
300g essential Waitrose Easy Cook Long Grain Rice
1 tbsp essential Waitrose Sunflower Oil
227g pack Clawson Paneer Cheese, cut into cubes
3 essential Waitrose Mixed Peppers, deseeded and cut into cubes
100g Cooks’ Ingredients Tikka Curry Paste
1 x ½ 300ml essential Waitrose Half Fat British Crème Fraîche
1. Cook the rice according to pack instructions. Meanwhile, heat the oil in a wok or deep-sided frying pan, add the paneer and stir-fry for 4–5 minutes until golden.
2. Remove with a slotted spoon and set aside, drained on kitchen paper. Add the peppers to the hot pan and stir-fry for 3–4 minutes until beginning to soften. Reduce the heat and stir in the tikka paste and fry for a further 1–2 minutes.
3. Stir in the crème fraîche and simmer for 2–3 minutes before returning the paneer to the pan. Simmer for a further 2–3 minutes until heated through. Serve with rice.
Typical values per serving:
This recipe was first published in November 2012.