Paneer Tikka Masala Without question, tikka masala is a brilliant curry that makes people very happy. Inspired by fantastic Indian cooking, you will be super-proud when you make it. Ingredients Ground Coriander White Rice Brown Onion, chopped Coconut Milk Fresh Red Chilli, sliced Vegetable Stock Paneer, chopped Plum Tomatoes Ginger, finely chopped Turmeric Garlic, finely chopped Yoghurt Lemons, juiced Brown Onion Marinating Spices Fresh Coriander, chopped Pantry Items Olive Oil. Salt and Pepper. Recipe #324 Livefreshr Cookline Bring 2 saucepans of water to the 0 boil. Salt one and add the stock* to the other and stir until dissolved. In a frying pan, add 1/2 the 1 marinating spices and toast for 1 minute or until aromatic. 2 Tip the spices into a bowl. Peel and finely chop the garlic and 2.5 ginger. Chop the fresh coriander (reserving 3 the stems) and brown onion. Zest and juice the lemon* reserving 5 the correct amount. Finely slice the red chilli and chop 6 the onion. Chop the paneer into bite sized 6.5 pieces. Add the lemon zest and juice, 1/2 7.5 of the garlic, ginger and 1/3 of the yoghurt into the bowl with the spices. Mix to combine. 8.5 Add the paneer and stir to coat. Season well with salt. Cover the paneer and place in the 9 fridge to marinate. Heat the olive oil in a saucepan over 9.5 medium to high heat. Add the onion, remaining garlic, red chilli and 3/4 of 10.5 the coriander (including all the stems). Cook until turning golden. Add the ground coriander, turmeric 13 and reserved marinating spices, and cook until aromatic. Pour in the tomatoes and the correct 16 amount of stock. Simmer for 5 minutes, using a wooden 17 spoon to break apart the tomatoes. Add the rice to the salted water and 18 cook until tender (11mins). Stir in the coconut milk and simmer Estimated Number of Minutes 22 for 8-10 minutes. In another frying pan heat some olive 23 oil. Add the marinated paneer and cook 24 until browned on the outside and cooked through. Add the cooked paneer to the curry 27 sauce and stir. Season with salt to taste. Garnish the curry with reserved 28 coriander and stir through reserved yoghurt if desired. Drain the rice and distribute among 29 serving plates. Distribute the paneer and curry 30 sauce among serving plates..