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Paneer & Squash Tikka

NOSH AIR FRYER

method

  1. Toss the butternut and onion in a little oil and air fry at 200°C for 15 minutes, or until the butternut is tender.
  2. Meanwhile, cook the rice, see p210.
  3. Mix together the paneer, garlic, curry paste, coconut milk and ground almonds. Add to the butternut and air fry for 10 minutes, or until the paneer is browned a little.
  4. Serve with the rice and garnish with coriander. Pour over the sauce from the bottom of
    the basket.

Ingredients

  • 1 small butternut squash, cut into small chunks

  • 1 small red onion, cut into wedges

  • 3⁄4 mug (190g) basmati rice

  • 100g paneer cheese, cut into chunks

  • 2 cloves garlic, finely grated

  • 2 tablespoons tikka curry paste

  • 400ml tin coconut milk

  • 4 tablespoons ground almonds

  • 1 tablespoon freshly chopped coriander

Key

Cost

£2.10 / person

difficulty

–

prep time

30 Minutes

cook time

serves

2

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