The Weekend Platter – Paneer Tikka Masala & Crispy Honey Chilli Potatoes
Two delicious recipes to make your weekend special!
This weekend, let’s bring some flavour and freshness to the dining table with two easy-to-make recipes — one spicy Indian favourite and one delicious international treat.
- Bilkul Online | Sunday Special
- By Seema Munir
Paneer Tikka Masala
A rich, creamy and mildly spicy curry featuring marinated paneer cubes cooked in a smoky tomato-based gravy. Perfect with naan, roti or jeera rice.
Ingredients
- 250 g paneer, cut into cubes
- 1 capsicum and 1 onion, diced
- ½ cup thick curd
- 2 tbsp ginger-garlic paste
- 2 tomatoes, pureed
- 1 tsp red chilli powder
- ½ tsp turmeric powder
- 1 tsp garam masala
- 1 tsp coriander powder
- 2 tbsp fresh cream
- 2 tbsp oil or butter
- Salt to taste
- Fresh coriander for garnish
Method
- Mix curd, ginger-garlic paste, chilli powder, turmeric, garam masala and salt.
- Add paneer, capsicum and onion. Marinate for 15–20 minutes.
- Lightly roast the marinated paneer and vegetables in a pan until slightly golden.
- Heat butter in another pan, add tomato puree and coriander powder. Cook until the masala thickens.
- Add a little water and simmer. Stir in fresh cream.
- Add the roasted paneer and vegetables. Cook for another 4–5 minutes.
- Garnish with fresh coriander and serve hot.
Serving suggestion: Pair with butter naan, laccha paratha or steamed basmati rice.
Crispy Honey Chilli Potatoes
Crispy potato fingers tossed in a sweet, spicy and tangy sauce. This popular Indo-Chinese snack is perfect for a weekend evening or a party starter.
Ingredients
- 3 medium potatoes
- 3 tbsp cornflour
- 1 tbsp all-purpose flour
- 1 tbsp ginger-garlic, finely chopped
- 1 tbsp red chilli sauce
- 1 tbsp tomato ketchup
- 1 tbsp soy sauce
- 2 tbsp honey
- 1 tsp vinegar
- 1 tbsp sesame seeds
- 2 spring onions, chopped
- Oil for frying
- Salt to taste
Method
- Peel and cut potatoes into thin fingers.
- Parboil them for 3–4 minutes, drain and pat dry.
- Coat with cornflour, all-purpose flour and a little salt.
- Deep-fry until golden and crispy. Keep aside.
- Heat a little oil in a pan. Add chopped ginger and garlic.
- Add chilli sauce, ketchup, soy sauce, vinegar and honey. Mix well.
- Add the crispy potato fingers and toss quickly until evenly coated.
- Sprinkle sesame seeds and chopped spring onions before serving.
Serving suggestion: Serve immediately while hot and crispy, with a refreshing mint lemonade.
Weekend Kitchen Tip
For extra-crispy honey chilli potatoes, make sure the potato fingers are completely dry before coating them with cornflour. Toss them in the sauce just before serving to retain their crunch.
Wishing everyone a delicious and delightful weekend! 🍽️
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