Mushroom and Paneer Tikka Curry

50 mins    Dinner

This dish brings together marinated mushrooms and soft paneer in a rich, velvety curry. The vegetables are coated in a spiced yogurt marinade to bring the classic Tikka flavour, then simmered in a base of blended tomatoes and cashews that give the sauce a naturally creamy texture without being heavy. Fragrant whole spices like cinnamon, cloves, and bay leaf add warmth, while a touch of coconut milk rounds out the flavours with subtle sweetness. Finished with fresh cilantro, this comforting Tikka curry pairs beautifully with naan or rice, making it a wholesome meal that’s both hearty and indulgent.  Prep time: 25 minutes

Cook time: 25 minutes

Total time: 50 minutes

Serves: 6 Free from: Seafood, Gluten, Dairy, Meat, Gluten

Mushroom and Paneer Tikka Curry

Ingredients

Marinade

• 1/2 cup Greek yogurt

• 1 teaspoon Kashmiri red chilli powder

• 1/2 teaspoon red chilli powder (for spice)

• 1 teaspoon cumin powder

• 1 teaspoon coriander powder

• 1/2 teaspoon turmeric

• 2 teaspoons salt

• 2 teaspoons crushed garlic

• 2 teaspoons crushed ginger

• 350g button mushrooms, sliced

• 1 green pepper, sliced

Curry

• 340g paneer, cut into cubes

• 25 raw cashews, soaked for 30 minutes

• 3 medium tomatoes, cut into 2-inch cubes

• 2 tablespoons oil 

• 1 cinnamon stick

• 1 bay leaf

• 1 teaspoon cloves

• 1 cup onion, finely chopped

• 1 cup water

• 1 teaspoon sugar

• 3 tablespoons of coconut milk

• 3 tablespoons of cilantro for garnish, chopped

Method

Method

1. Soak the paneer in boiling hot water and set aside.

2. For the marinade, mix together the yogurt, ginger garlic paste and all the spices. Add the mushrooms and pepper, toss to coat, and let sit while you prepare the curry base.

3. Blend the tomatoes and cashews together well.

4. Heat oil in a pan over medium heat.

5. Add the bay leaf, cinnamon stick, and cloves. Sizzle until slightly darker in colour, about 30 seconds.

6. Add the onions and sauté until medium golden. Add the tomatoes and cashew mixture. Cook until the oil separates from the mixture, about 4-5 minutes, mix constantly.

7. Add the marinated vegetables and cook until all the water evaporates, around 10 minutes, stiring occasionally.

8. Stir in 1 cup of water and sugar, then add the drained paneer. Simmer gently for 2 minutes.

9. Garnish with cilantro and coconut milk.

10. Serve hot with naan or rice. TRYING IT? LEAVE A REVIEW BELOW!

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