paneer and pepper tikka masala
Preparation time 10 minutes, Cooking time 20–25 minutes
½ tablespoon sunflower oil
225 g (7½ oz) paneer cheese, cubed
2 red peppers, cored, deseeded and chopped
2 yellow peppers, cored, deseeded and chopped
2 pak choi, quartered
75 g (3 oz) gluten-free tikka masala curry paste
150 ml (¼ pint) reduced-fat crème fraîche
2 tablespoons chopped coriander leaves
Heat the oil in a wok or frying pan, add the paneer and cook for 4–5 minutes until golden. Remove with a slotted spoon and drain on kitchen paper.
Add the peppers and pak choi to the pan and stir-fry for 4–5 minutes until starting to soften. Stir in the curry paste, add 4 tablespoons of water and cook for a further 8–10 minutes.
Stir in the crème fraîche and simmer for 2 minutes, then return the paneer to the pan with the coriander and simmer for 2–3 minutes until heated through. Serve with basmati rice, if liked.
For paneer-stuffed peppers, heat 1 tablespoon olive oil in a frying pan, add ¼ teaspoon mustard seeds, ½ teaspoon turmeric, 1 teaspoon cumin seeds and ½ teaspoon paprika and cook until the mustard seeds start to pop. Add 225 g (7½ oz) cubed paneer and cook for 3–4 minutes until golden. Stir in 100 g (3½ oz) frozen peas and 1 diced tomato and cook for 1 minute. Cut 2 romano peppers in half, remove the seeds and spoon the paneer mixture into each half. Place on a baking sheet and roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 10– 12 minutes until the peppers have softened. Calories per serving 270
|paneer and pepper tikka masala|