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Deze Bloemkool Paneer Tikka Masala wilde ik al een tijdje delen nee…

I have been wanting to share this Cauliflower Paneer Tikka Masala for a while now but every time I make it I can’t fight the eaters off long enough to get a photo!
It has become a big favourite around here and it is reeeeeeeally good. Full of flavor and the sauce is super creamy without any dairy. A great meal, if you do that, and you can even swap the Paneer for chickpeas to make it vegan. Anytime the meat lovers and the vegetarian in my house are all happy it’s a big win for me. 🙌🏻
Adapted from jamieoliver •
Put 2/3 cup raw cashews in a bowl with 2 tsp honey, 2 tsp apple cider vinegar and 3 cups boiling water. Set aside.
In a large bowl combine 1/4 cup Greek yogurt, zest of one lemon, 1 tsp smoked paprika, 2 Tbsp olive oil and a big pinch S&P. Mix well and then toss in florets from one medium head cauliflower and 1 block Paneer, cut into small-ish cubes. Pour onto a baking sheet and broil for about 10 mins until browned. Set aside.
In a large skillet heat about 2 Tbsp olive oil on medium. Add in 1/2 tsp cinnamon, 1/4 tsp cloves, 1 tsp chili powder, 2 Tbsp garam masala, pinch cayenne, and 3-4 minced garlic cloves. Cook for a few minutes.
Into your blender toss 1 medium onion, chopped, 2 Tbsp freshly grated ginger, 1 small can tomato paste, 1/2 cup boiling water and 1 tsp salt. Blend until smooth and add into your pan. Let cook for a few mins.
Pour the cashew mixture into your blender and blend until smooth. Pour into your pan. Simmer for about 5 mins and then stir in your cauliflower & paneer.
Serve with rice, naan and fresh cilantro. .

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