Tinned tomato soup paneer curry
Prep time: 25 minsTotal time: 
Tinned tomato soup paneer curry
This shortcut paneer curry uses tins of tomato soup, tikka masala paste and pre-diced onions for weeknight ease. Scoop up with warm naans
Prep time: 25 minsTotal time: 
Abigail Spooner
Abigail Spooner
Ingredients
- 2 tbsp vegetable oil
- 2 peppers, deseeded and sliced
- 100g Inspired to Cook Diced Onions (or 1 large onion, finely chopped)
- 120g tikka masala spice paste*
- 2 x 400g tins cream of tomato soup
- 2 x 200g blocks Sainsbury’s paneer, cut into about 2cm cubes
- 100ml double cream
- 1 tbsp mango chutney*
To serve
- 2 x 250g pouches microwave rice (we used pilau)
- handful coriander leaves
- naan* (optional)
Step by step
-
Heat 1 tablespoon of the oil in a sauté pan or large saucepan. Add the peppers and cook for 8-10 minutes over a medium-high heat until softened and turning golden. Reduce the heat to medium, add the onions and cook for a further 5 minutes. Stir in the tikka masala paste and cook for 2-3 minutes, stirring.
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Pour in the contents of the tins of soup and bring to a simmer, then bubble gently for 15 minutes to thicken slightly.
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Meanwhile, heat the remaining oil in a separate non-stick frying pan over a medium-high heat. Fry the cubes of paneer, turning regularly, until golden brown all over (about 6-8 minutes).
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Stir the paneer, double cream and mango chutney through the curry sauce. Cook the rice according to pack instructions, then divide among shallow bowls and spoon over the curry. Scatter with coriander and serve with warm naan, if liked.
*Check your spice paste and chutney are glutenfree and use gluten-free naans, if required.
