Paneer & Sirloin Steak Tikka Masala
with Sautéed Bell Pepper, Cilantro Rice & Thai Chili
- Milk
Cubes of mild and firm golden paneer cheese and sautéed bell pepper and onion are simmered in a rich, aromatic sauce in this meatless tikka masala. Cilantro rice provides the perfect base to soak up every last drop of the creamy curry sauce, fragrant with warm garam masala and paprika. The dish is garnished with a sprinkling of fresh cilantro and sliced Thai chili for a burst of heat.
Ingredients
1 unit
Veggie Stock Concentrate
½ teaspoon
Garam Masala
1.5 tablespoon
Sour Cream
(Contains: Milk)
12 ounce
Sirloin Steak
5 ounce
Curry Sauce Base
(Contains: Milk)
1 unit
Onion
1 teaspoon
Paprika
1 unit
Bell Pepper
1 teaspoon
Garlic Powder
¼ ounce
Cilantro
1 unit
Chili Pepper
½ cup
Basmati Rice
8 ounce
Paneer
(Contains: Milk)
Not included in your delivery
4 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
In a medium pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until ready to serve.
While rice cooks, wash and dry produce.
Core, deseed, and dice bell pepper into 1-inch pieces. Halve, peel, and finely dice onion. Stand paneer on its side and cut in half lengthwise, creating two thin planks (four planks for 4 servings); stack planks and dice into ½-inch cubes. Roughly chop cilantro. Thinly slice chili.
Heat a large drizzle of oil in a large pan over medium-high heat. Add bell pepper and onion; season with salt and pepper. Cook, stirring occasionally, until tender, 5-7 minutes. TIP: If needed, add a splash of water to help veggies soften.
Turn off heat; transfer to a plate. Wipe out pan.
Heat a large drizzle of oil in same pan over medium-high heat. Add paneer and season with salt and pepper. Cook, undisturbed, until lightly browned on bottom, 2-3 minutes.
Reduce heat to medium.
To pan with paneer, stir in curry sauce base, paprika, garlic powder, stock concentrate, half the garam masala, ½ cup water, 1 TBSP butter, and a big pinch of salt (all the garam masala, 1 cup water, and 2 TBSP butter for 4 servings). Bring to a simmer, then reduce heat to low. Cook until sauce is thickened, 2-3 minutes. TIP: If sauce seems too thick, stir in a splash of water.
Add veggies and sour cream; stir to combine. Taste and season with salt and pepper.
Fluff rice with a fork. Stir in half the cilantro and 1 TBSP butter (2 TBSP for 4 servings).
Divide rice and paneer tikka masala between shallow bowls or plates in separate sections. Sprinkle with remaining cilantro and chili if desired; serve.
