One-Pan Paneer & Spinach Tikka Masala

4
Servings
15m
Prep Time
35m
Cook Time
50m
Ready In


"From our Sunday newspaper The Sunday Times."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (338.2 g)
  • Calories 557.8
  • Total Fat - 13.5 g
  • Saturated Fat - 2.3 g
  • Cholesterol - 0 mg
  • Sodium - 483.1 mg
  • Total Carbohydrate - 107.7 g
  • Dietary Fiber - 5.3 g
  • Sugars - 73.5 g
  • Protein - 5.5 g
  • Calcium - 137.3 mg
  • Iron - 2.9 mg
  • Vitamin C - 81.4 mg
  • Thiamin - 0.1 mg

Step 1

Melt half the butter in a large, deep frying pan over medium heat and cook paneer for 1 to 2 minutes each side or until lightly browned and then transfer to a plate.

Step 2

Melt remaining butter in pan over medium heat and add onion and cook, stirring, for 5 minutes or until golden and then reduce heat to low and add garlic, curry paste, turmeric, fennel and cinnamon and cook, stirring, for 30 seconds or until fragrant and then add tomatoes and stock and bring to the boil then reduce heat to low and simmer for 15 minutes or until thickened, now stir in spinach and coriander and cook for 3 minutes or until spinach wilts.

Step 3

Return paneer to pan and cook for 1 to 2 minutes or until heated through, top with extra coriander and serve with yoghurt and warm naan.

Tips & Variations


No special items needed.

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