Ingredients
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 Clawson Paneer cheese. The texture and buttery flavour of the Paneer really compliments the lightly spiced, tangy tomato sauce for a tasty meal with a fusion of flavours. Anjum Anand reveals how to best to serve the dish: “The Paneer Tikka Masala is a great dinner party meal that both vegetarians and non-vegetarians love and is best served with rice or Naan.”
Serves 4-6
Ingredients
5 tbs. 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 (I use a fine microplane grater)
1¼”ginger, peeled, made into a paste (I use a fine microplane grater)
3 medium-large tomatoes, pureed
1 tsp. coriander powder
1 tsp. cumin powder
1¼ tsp. garam masala
Salt to taste
¼-1/2 tsp. red chilli powder or to taste
6 tbs. double cream
3 good tbs. butter
15 cashew nuts blended with some water
Method
Blend the onion until smooth.
Boil paneer in plenty of water on a low flame for 20 minutes.
Heat the oil and 1 tbs 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. Many will garnish with a swirl of cream and a little fresh coriander.
SEE THE VIDEO HERE:
http://www.youtube.com/user/ClawsonPaneer#p/u/0/fvuOX6lhlVI