We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!
But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!
Tikka Masala is a famous Indian dish usually served with chicken, but for a twist on this classic dish it can be adapted for vegetarians by using cheese.
Ingredients
1 packet Paneer cheese, eg. Clawson, boiled for 20 minutes and cut into 2cm cubes
5tbsp vegetable oil
6 green cardamom pods
1” cinnamon shard
1 medium onion, made into a paste
3 garlic cloves, peeled and made into a paste (Anjum uses a fine microplane grater)
1¼”ginger, peeled, made into a paste (Anjum uses a fine microplane grater)
3 medium-large tomatoes, pureed
1tsp coriander powder
1tsp cumin powder
1¼ tsp garam masala
Salt to taste
¼-1/2tsp red chilli powder or to taste
6tbsp double cream
3 good tbsp butter
15 cashew nuts blended with some water
That's goodtoknow
Garnish your tikka masala with a swirl of cream and a little fresh coriander.
Boil paneer in plenty of water on a low flame for 20 minutes.
Heat the oil and 1 tbsp of the butter until hot, add the cardamom and cinnamon stick and follow, 10 seconds later with the onions. Cook on a moderate flame until the excess water has dried off and the onions have turned golden.
Add the ginger and garlic pastes and sauté, over a gentle flame, for 1 minute. Add the tomatoes, powdered spices and salt. Cook, over a moderate flame, for 20-25 minutes or until well reduced and you can see oil coming out of the sauce. Turn the heat up and fry this paste for a further 3-4 minutes. Add the paneer, butter and cream and 400ml water. Bring to a boil and simmer for another 5-7 minutes. You may want to add a little more water, depending on how thick you like your sauce. Taste and adjust seasoning and serve.
Your comments