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Paneer & Spinach Tikka Masala

Paneer & Spinach Tikka Masala

A delicious vegetarian alternative for the popular British favourite: Chicken Tikka Masala. This creamy curry is quick and easy to cook to allow you to bring this tasty English classic to your table. Perfect served with our Pure Basmati rice.

  • 31 - 60 Minutes
  • Easy
  • Serves 2




  • 100g Tilda Pure Basmati rice
  • 3 tbsps natural yoghurt
  • 4 tsps Tikka Paste
  • 225g paneer, cut into chunks
  • 1 tbsp oil
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 1 thumb ginger, grated
  • 200g canned chopped tomatoes
  • 125g baby spinach leaves
  • 1 tsp smoked salt
  • 2 tbsps water
  • A knob of butter
  • 1 tsp lemon juice
  • 2 tbsps double cream


  1. Mix the natural yoghurt and tikka paste together and then add the paneer chunks. Leave to marinade.

  2. Heat the oil in a large pan and add the onions, garlic and ginger and fry for about 5 minutes to soften.

  3. Add the marinated paneer and fry for 2-3 minutes.

  4. Add the chopped tomatoes, spinach, smoked salt and water and cook uncovered for 10 minutes, stirring occasionally. During those 10minutes, cook the rice.

  5. Add the butter and lemon juice to the curry and heat through.

  6. Finish by swirling in the double cream. Serve with the rice.