Paneer Tikka Masala Recipe

Share on facebook
Share on twitter
Share on linkedin
Share on pinterest
Share on telegram
Share on whatsapp
Share on email
Share on print

Ingredients

    • 1 1/2 x 226g packs paneer
    • 150g (5 1/4oz) low-fat Greek yogurt
    • 2 tbsp vegetable oil
    • 2 tsp garlic purée
    • 2 tsp ginger purée
    • 3 tsp tikka curry powder
    • 1 red onion, chopped
    • 1 green chilli, chopped
    • 15 unsalted cashew nuts
    • 1 bay leaf
    • 3 cardamom pods
    • 1 x 500g carton passata
    • 150g (5 1/4oz) frozen garden peas
    • coriander leaves, to serve
    • 250g (8 3/4oz) brown basmati rice, cooked to pack instructions, to serve
    • mixed chopped salad, to serve

You can buy all these ingredients from

Method:

Cut the paneer into chunks. Mix 50g (1 3/4oz) yogurt with 1/2 tbsp oil, 1 tsp each of the garlic and ginger purées, and 2 tsp curry powder. Add the paneer and turn to coat. Leave to marinate for at least 30 minutes at room temperature, or overnight in the fridge. In a food processor, blitz the onion, chili and cashews to a paste. Tip into a bowl. In a large heavy-based pan, heat the remaining oil. Add the bay leaf, cardamom pods and the remaining garlic and ginger purées, and sauté for 30 seconds. Add the onion paste and cook for 5 minutes. Add the passata and cook for about 25 minutes, stirring often, until it starts to dry out and stick. Stir in the remaining 1 tsp curry powder and cook for 1 minute more. While the sauce is cooking, heat a large griddle pan. Once hot, add the paneer chunks and cook for a few minutes on each side until golden and charred, turning with a palette knife for even cooking. Add 400ml (14fl oz) boiled water and the peas to the dry tomato mix to make a sauce, simmer for 4-5 minutes. Remove the bay leaf and the cardamom pods. Stir in the remaining yogurt and the paneer to heat through. Scatter over the coriander leaves and serve with the rice and salad.

 

 

 

buddha noodles

Buddha Noodles Recipe

In a large pot of salted boiling water, cook noodles according to package instructions. Drain noodles and rinse with cold water to cool. Return noodles to saucepan. Add peanut butter, soy sauce, sesame oil, honey, lime juice and garlic

friedchicken

Fried Chicken Recipe

ٓTake a bowl, add chicken, salt, black pepper powder, paprika powder, oregano, garlic powder, egg, soya sauce, maida, corn flour, and mix all these ingredients. Keep this mixture in the fridge for 30 minutes. Apply bread crumbs at the marinated chicken and fry it until it changes into golden brown.

Direction:

ٓTake a bowl, add chicken, salt, black pepper powder, paprika powder, oregano, garlic powder, egg, soya sauce, maida, corn flour, and mix all these ingredients. Keep this mixture in the fridge for 30 minutes. Apply bread crumbs at the marinated chicken and fry it until it changes into golden brown.

thaicuryyyy

Thai Curry Recipe

Pound undercut and cut into long thin strips. Cook undercut in 3 cups coconut milk and water. Blend together ginger, 2 stalks of spring onions, garlic, green chillies, whole red chillies, shrimp sauce, lemon juice, fresh coriander and water. H

mac and cheese 1

Instant Pot Mac and Cheese Recipe

Combine the macaroni, 4 cups water and 1 tablespoon salt in an Instant Pot® (see Cook’s Note). Follow the manufacturer’s guide for locking the lid and preparing to cook. Set to pressure cook on high for 4 minutes.After the pressure cook cycle is complete follow the manufacturer’s guide for quick release and wait until the quick release cycle is complete.