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Paneer & Cauliflower Tikka Masala with Garam Masala Basmati Rice

If this is your first foray into Indian food, don’t let the unfamiliar spices intimidate you. India has been trading spices for over 2,000 years, so they know what they’re doing. We’ve combined a few classics for this dish: perfectly soft paneer cheese, garam masala-spiced basmati rice, and cauliflower sautéed in a warm blend of spices.

Ingredients • Paneer cheese M • Tikka masala spice • Cauliflower florets • Cilantro • Garam masala basmati rice • Indian soffrito M • Greek yogurt M

Allergens

M Milk

Supplies to Gather • Nonstick saute pan with a lid • Salt & pepper (10 inches or larger) • Paper towels • Kitchen tongs • Cooking oil • Cooking spoon • Microwave-safe bowl

Did You Know? Garam masala translates to a “hot” (garam) mixture of “spices” (masala). It is commonly used in Indian and Pakistani cuisines and typically includes: black and white peppercorns, cloves, cinnamon, nutmeg, mace, cardamom, bay leaf, and cumin.

520

Calories Global Mild Per Serving Flavor Chef’s Tip!

Taste test the tikka masala spice before adding it in Step 2 and adjust to your spice preference. Remember that the spice’s heat and flavor Step 1 Step 2 Step 3 will intensify as it cooks. • Place a nonstick saute pan onto the • Break apart any large cauliflower • Add 2-3 tbsp. of water, using a stovetop, add 2-3 tbsp. of cooking floretsinto smaller pieces. spoon to scrape up any tasty bits oil, and set the heat to medium. • Add the cauliflower florets to the saute stuck in the pan. When the oil is hot, carefully place pan, then cover with a lid. Cook for 3-4 • Stir in the Indian soffrito and bring to the paneer cheese into the pan. Cook min, lifting the lid to stir occasionally. a simmer. Cook for 4 min, stirring for 3 min, using tongs to turn the Add additional cooking oil to the pan occasionally, or until the sauce begins pieces, so they develop a uniform, as needed. to caramelize along the edge of the golden-brown color. • Add the tikka masala spice (see pan. Turn off the heat, stir the Greek Chef’s Tip). Stir to evenly coat the yogurt into the sauce, and season cauliflower andpaneer cheese in the with salt and pepper to taste. spice. Cook for 1 min to toast the spices.

Step 4 • Place the garam masala basmati rice into a microwave-safe bowl, cover with a damp paper towel, and micro- wave for 90 sec. Stir, then microwave for 1 additional min.

Please Note: Cooking times may vary due to different appliances and temperatures. Adjust cooking times accordingly. Let’s Plate! When adding ingredients to a hot pan • Divide the garam masala basmati rice between serving plates. Spoon the cauliflower always be careful of any oil splatter. and paneer tikka masala over the rice. Garnish with cilantro as desired.

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