Paneer tikka masala

Swap chicken for paneer to make a creamy, dreamy vegetarian masala. You'll need some tikka curry powder for this one (find it at most supermarkets)

Ingreadient

• 3 tbsp tikka curry powder
• 2 tbsp natural yogurt
• 200g block paneer, cut into small cubes
• 1 green pepper, diced
• 1 tbsp groundnut oil
• 1 onion, finely chopped
• grated to make 1 tbsp ginger
• 1 clove garlic, crushed
• 400g passata
• 2 tsp tomato purée
• 2 tsp caster sugar
• 4 tbsp double cream
• a knob butter
• a handful coriander, chopped
• cooked basmati rice and naans, to serve

Direction

1. Mix together 1 tbsp of tikka curry powder and the yogurt in a bowl, add the paneer and pepper, mix well and leave while you make the sauce.
2. Heat the oil in a pan and fry the onion until soft and going golden at the edges. Add the ginger and garlic, and cook for 2 minutes. Add another 2 tbsp of the curry powder and stir until the mixture smells fragrant then add the passata, tomato purée and sugar, and bring everything to a simmer. Cook for 10-15 minutes or until the sauce thickens, then add the cream and simmer gently for 2-3 minutes.
3. Heat the grill to high. Spread the paneer and pepper on a non-stick baking tray and grill, turning, until sizzling and charred at the edges.
4. Add to the sauce, season and stir in a knob of butter and the coriander. Simmer for 2 minutes then serve with rice and naans.