Paneer Tikka with Bhajis and a Double IPA

All this week you will have followed me on my journey to create a delicious curry using only base ingredients which have been brought together to create the individual elements including the paneer cheese, the curry paste and finally the onion bhajis.

Now finally, we can bring all these elements together and pair things up with a delicious beer that compliments the curry.

The first steps will be to make sure you have your paneer ready at hand.
Either get out their and buy a pack from the supermarket or if you’re feeling a little more adventurous, produce your own using my recipe and allow it to sit for around 24 hours so that it will be firm enough for frying off.

Next, get that tikka curry paste at the ready, this will give us all the aromatics, heats and a good wedge of flavour that is required to make a really memorable and delicious curry

Finally, mix together all those ingredients for a set of onion bhajis.
This can made ahead of time so that you can focus your time and energy on producing the perfect curry.

Let’s get cooking!


Paneer Tikka Masala

  1. Prepare your block of paneer cheese by cutting it into small, bitesize cubes then pour 1 tbsp of the cooking oil into a non-stick pan and heat it up high.
  2. When the oil is hot, add the paneer cheese and fry.
    Keep turning things over until the paneer is golden brown all over, then set aside in a bowl lined with kitchen roll.
  3. Add another table-spoon of oil to the same pan and add your thinly chopped onions.
    Allow the onion to cook at medium temperature until translucent and starting to turn brown – This can take around 15 minutes to do properly and is really worth taking  your time over.
  4. Next, add your freshly made curry paste. Cook through for around 2-3 minutes until the aromatics are released and everything starts to smell amazing.
  5. Crack open two tins of chopped tomato and add to the pan, mixing things through well. This will leave you with a great looking curry sauce that will need to be cooked through for a further 20 – 30 minutes to reduce to a rich consistency at a medium temperature.
  6. Whilst the curry is reducing, now would be a good time to get your oil ready in another pan to cook up your onion bhajis.
  7. Towards the end of you curry cooking time, add the fried paneer cheese back into the sauce to absorb some of the goodness and add the spinach.
    Mix through thoroughly to ensure the spinach is cooked into the sauce and wilts down nicely.
  8. Add salt and pepper to taste and serve

Beer Pairing Perfection


Of course, you could turn to a crisp and refreshing lager as the classic option for your awesome curry, but with the effort and time put into this paneer tikka masala, why not pair it with something exciting and unusual.

Something like a powerful Double IPA?

With the high-octane flavours and aromas of the curry, you need something that is able to take on the intensity and offer some additional elements of its own to balance things out.
I opted for a can of Latitude 42 Brewing Company’s – Party at the Moon Tower that I picked up from Brewdog’s online shop and all the way from the USA.

Packed all the way to the nines with hops including Citra, Columbus and Mosaic.
A vibrant and tropical flavour with lots of dank notes and a touch of citrus.
Coming in at 8.2% ABV, I had no doubt that this would be an ultimate pairing.

The bitterness of the hops was powerful enough to overcome the spicy notes of the curry and offered an additional level of sweetness which actually worked to balance with the curry whilst the carbonation still helped to offer a refreshing experience.
Party at the Moon helps to clean the palate with each mouthful so not only did it control the heat, but each mouthful was like a fresh curry eating experience.

As beers go, Party at the moon was a dank monster was delicious and went perfectly with my Paneer Tikka Masala.

Add A Little Perfect Rice

  • 60g Basmati Rice (Per person)
  • 120ml Water (Per Person)
  • Pinch of Salt
  1. Weigh the quantity of rice you need per person and measure the volume of water required. (60/120 – 1 person, 120/240 – 2 people, 180/160 – 3 people and so on)
  2. Bring the water to a boil in a suitable sized pan and add the salt.
  3. Pour in the rice, stir once to loosen the grains and allow the water to come to a boil.
  4. Once the pan reaches a boil, turn the hob down to its lowest setting and put a lid on. Allow to steam for 15 minutes – Don’t be tempted to stir the rice or lift the lid.
  5. Fluff the rice up with a fork and get ready to serve.


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