Tikka Masala with Paneer & Peas

Serves 4

  • 2 tablespoons vegetable oil
  • 10 oz cubed paneer (a firm, fresh cheese available at Indian markets or specialty and natural foods retailers.)
  • 1 container Maya Kaimal Tikka Masala (for club size use about 2 cups)
  • 1 cup frozen peas
  • ΒΌ cup cilantro leaves (optional)
  • In a medium-sized covered skillet or Dutch oven, heat the vegetable oil over medium heat. Add the cubed paneer and brown lightly on all sides.
  • Add the Tikka Masala sauce and partially cover. Simmer for 10 minutes over low heat until paneer is heated through. If sauce becomes too thick, add water to thin.
  • Add the peas and simmer a few minutes until they are heated through.
  • Garnish with cilantro if you like. Serve with basmati rice or Indian naan or other flatbread.

 

 

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