Paneer and Spinach Tikka Masala
- 16 - 30 Minutes
- Serves 2
- 1 pouch 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
Mix the natural yoghurt and tikka paste together and then add the paneer chunks. Leave to marinade.
Heat the oil in a large pan and add the onions, garlic and ginger and fry for about 5 minutes to soften.
Add the marinated paneer and fry for 2-3 minutes.
Add the chopped tomatoes, spinach, smoked salt and water and cook uncovered for 10 minutes, stirring occasionally.
Add the butter and lemon juice and heat through.
Finish by swirling in the double cream. Heat Tilda Pure Basmati rice as per pack instructions and serve with the curry.