Paneer, Pea and Mushroom Masala
Paneer, Pea and Mushroom Masala
SHARE THIS RECIPE
Ready to get cooking?
We’ve sent the recipe to you and it’ll be in your inbox in just a moment. We really hope you enjoy the dish!
Keep this recipe for later
- 1 tsp. vegetable oil
- 1 packet The Spice Tailor Original Tikka Masala
- 250g packet paneer, cut into large 1½" cubes
- 100g frozen green peas
- 100g chestnut mushrooms, cleaned and thickly sliced
- Handful of fresh chopped coriander
- Add in the mushrooms and a little seasoning and brown for 1-2 minutes. Add the paneer and both sauce packets along with a splash of water; bring to a simmer. Simmer for 4-5 minutes or until the paneer is soft. Add the peas and simmer for 1 minute.
- Stir in the fresh coriander and serve hot.
- 1 tsp. vegetable oil
- 1 packet The Spice Tailor Original Tikka Masala
- 250g packet paneer, cut into large 1½" cubes
- 100g frozen green peas
- 100g chestnut mushrooms, cleaned and thickly sliced
- Handful of fresh chopped coriander
- Add in the mushrooms and a little seasoning and brown for 1-2 minutes. Add the paneer and both sauce packets along with a splash of water; bring to a simmer. Simmer for 4-5 minutes or until the paneer is soft. Add the peas and simmer for 1 minute.
- Stir in the fresh coriander and serve hot.
Keep this recipe for later
Some flavours combinations are classics for a reason. The combination of intense tomato flavour mellowed with a little creaminess and reincarnated in India with some subtle spicing and flavours, is what makes this dish one of Britain’s favourites. It certainly gets our vote at least once a fortnight!
There are rumours that chicken tikka masala came to life when diners asked a local Indian chef for some sauce to go with their tandoori chicken tikka pieces. The chef added a standard tomato masala and some cream and created this delicious new dish. Despite Indian food moving towards regionality over the last 2o years, it remains one of our preferred curries!
