This creamy curry is ready in less than 20 minutes and tastes delicious. The original tikka masala sauce is obviously slightly different and more time-consuming but this version is perfect if you crave Indian food.
Preparation Time: 5 mins
Cooking Time: 15 mins
Total Time: 20 mins
Servings: 2 people
Vegetarian Option (Paneer)
Ingredients
200 g paneer cheese
6 tsp tikka masala paste
1 garlic clove
400 g tomato cubes (tinned)
50 ml water
100 g cream
75 g frozen peas
salt
pepper
Method
Cut the paneer into cubes and brush each cube with the tikka masala paste. In a pan, fry for 5 minutes until the paneer cubes are golden brown on the outside. Set aside.
2. Finely chop the garlic. Heat 6 tsp tikka masala paste in a pan and fry the garlic with for 3 minutes. Deglaze with the tomato cubes and water. Let simmer for 5 minutes.
3. Add the cream and frozen peas. Season with salt and pepper and add the paneer to the sauce.
4. Serve with naan bread or rice.
Enjoy!
Vegan Option (Tofu)
Ingredients
200 g tofu
6 tsp tikka masala paste
1 garlic clove
400 g tomato cubes (tinned)
50 ml water
100 g soy or oat cuisine (vegan cream)
75 g frozen peas
salt
pepper
Method
1. Put the tofu on a plate, cover it with a cutting board and place some heavy books on it. Let sit for 10 minutes to get excess water out of the tofu. Cut the tofu into cubes and marinate with 2 tsp of the tikka masala paste. Keep in the fridge for 2 hours.
2. In a pan, fry the tofu for 5 minutes until they are golden brown on the outside. Set aside.
3. Finely chop the garlic. Heat 6 tsp tikka masala paste in a pan and fry the garlic with for 3 minutes. Deglaze with the tomato cubes and water. Let simmer for 5 minutes.
4. Add the soy or oat cuisuine and frozen peas. Season with salt and pepper and add the paneer to the sauce.
5. Serve with naan bread or rice.
Enjoy!