Paneer & Pepper Tikka Masala
Ingrediënten
- ½ tablespoon sunflower oil
- 225 g paneer cheese cubed
- 2 red peppers cored, deseeded and chopped
- 2 yellow peppers cored, deseeded and chopped
- 2 pak choi quartered
- 75 g gluten-free tikka masala curry paste
- 150 ml reduced-fat crème fraîche
- 2 tablespoons chopped coriander leaves
Instructies
- 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.
Notes / Tips / Wine Advice:
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 cubed paneer and cook for 3–4 minutes until golden. Stir in 100 g 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 270Nutritional Information
Calories: 398 kcal
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