Facebook Elegant Paneer Terrine in a Tikka Masala Sauce Recipe | The Spice Tailor

Elegant Paneer Terrine in a Tikka Masala Sauce

Perfect for special occasions, this Indian terrine makes for an impressive starter or main for vegetarians.
  • 4serves
  • 8mins prep
  • 25mins cook
Elegant Paneer Terrine in a Tikka Masala Sauce
Perfect for special occasions, this Indian terrine makes for an impressive starter or main for vegetarians.
Made with
Original Tikka Masala

Original Tikka Masala

4.8 (72)

Share with friends

Ingredients

  • 1 tsp. oil plus little extra for the grill and frying potatoes
  • 1 tbs. butter
  • 1 packet of Original Tikka Masala
  • 6 cherry tomatoes, halved
  • 2 blocks of 220gish paneer
  • 1 courgette, sliced lengthways into ½ thick strips
  • ½ aubergine, sliced lenthways 1/2cm
  • 1 tsp. vegetable oil
  • 1 rounded tbs. Greek yoghurt

Method

  1. Heat the oven to 200C.
  2. Halve the paneer block as evenly as possible. Make a marinade with the small sauce/marinade packet and the Greek Yoghurt if you have time. Bake in the oven until charred in places, around 10-12 minutes, brushing with some oil or butter towards the end.
  3. Meanwhile, using a griddle pan, grill the vegetables until charred in places and just done to your liking around 
  4. Layer the terrine, starting with the paneer, then layer both vegetables in one layer, the next paneer and more vegetables, until  both have been used up, finishing with the paneer. Line small loaf tin with parchment paper (or foil or anything to help remove it when it is ready). You can also layer and serve on the sauce straight from here, it might not be a straight thought. Cover with foil and reheat in the oven when you are nearly ready to eat. Reheat in an 180C oven for 15-20m or until hot and soft.
  5. Meanwhile, make the sauce. Heat the butter and oil together and add the spices from the packet. Cook for 10 seconds, add both sauces, a splash of water and the tomatoes and cook for 3-4 minutes or until the tomatoes are soft.
  6. If using the garnish, shred the potato into thin matchsticks. I use the slice option of my box grater and then slice these finely but you may have other ways of doing this. Heat about 1-2” of oil in a small saucepan and fry the potatoes in batches until crispy and lightly golden, about 3-4 minutes. Drain and repeat with the next batch.
  7. When you are ready to serve, place a good pool of the sauce in the centre of the plate, slice the paneer into 4 large slices, place this, flat-side down on the sauce and finish with the crispy potatoes. 
  8. You can also serve the paneer whole in the centre of the table on a bed of the sauce.

Related recipes
Baked Paneer and Spinach Stuffed Eggplants
View Recipe
Tofu and Mushroom Laksa
View Recipe
Rainbow Protein Salad
View Recipe
Veggie Moussaka with an Indian Twist
View Recipe
Mediterranean Vegetable Tart
View Recipe
Cannellini Bean and Vegetable Curry
View Recipe
Cannellini Bean and Vegetable Curry
View Recipe
Lentil and Jackfruit “Crab” Cakes
View Recipe
Lettuce Wraps with Thai Red Curry Tofu by Anisha
View Recipe
Tofu and Mushroom Korma with Peas and Baby Tomatoes
View Recipe
Vegetable and Paneer Korma with Apricots
View Recipe
Bombay Potatoes
View Recipe
Sweetcorn Cob and Peanut Curry
View Recipe
Karahi Mushrooms with Peas
View Recipe
Paneer and Peppers Karahi
View Recipe
Smoky Aubergine Mash (Bharta)
View Recipe
Vegetable and Lentil Pot Pies with Tomato Chutney
View Recipe
Tofu and Vegetable “Pad Thai” Style Noodles
View Recipe
Chickpea and Vegetable Tajine
View Recipe
Italian-Style Neatballs in a Tomato Sauce
View Recipe
Spicy Buffalo-Style Hot Chickpea Wraps
View Recipe
Loaded Jackfruit Nachos
View Recipe
Roasted Pumpkin Curry
View Recipe
Chickpea and Aubergine Pastries by Carrie
View Recipe
Liz’s Chickpea Masala Pizza
View Recipe
Ricotta-Stuffed Pasta Shells in Fiery Tomato Sauce
View Recipe
Tikka Tomato Rice 3 x Ways
View Recipe
Keralan Coconut Vegetable Curry
View Recipe
Indian Street-Food Potato Cakes with Chickpea Chaat
View Recipe
Baked Cauliflower Mac and Cheese
View Recipe
Carrot, Lentil and Spinach Soup
View Recipe
Butternut Squash, Kale and Feta Gratin
View Recipe
Crispy Lentil Fritters
View Recipe
Tandoori Grilled Vegetable Ratatouille with Feta and Herbed Greek Yoghurt
View Recipe
Spiced Veggie Lasagne
View Recipe
Crunchy Rendang Vegetable Lettuce Wraps
View Recipe
Stir-Fried Thai Green Rice Noodles with Vegetables
View Recipe
Tandoori Mushroom, Fig and Goats Cheese and Spinach Salad
View Recipe
Yoghurt Filled Tandoori Baby Potatoes
View Recipe
Vegetable and Goat’s Cheese Naanchiladas
View Recipe
Roasted Squash, Chilli and Goats Cheese Naans
View Recipe
Peas, Beans, Spinach and Sweetcorn Korma
View Recipe
Grilled Halloumi and Aubergine Wraps with Herbed Yoghurt
View Recipe
Aubergine and Spinach Coconut Curry
View Recipe
Spicy Mushroom, Squash and Goat's Cheese Parcels
View Recipe
Elegant Filo Topped Vegetable Curry
View Recipe
Hyderabad Vegetable Biryani
View Recipe
Keralan Coconut Broth with Corn-on-the-Cob and Cannellini Beans
View Recipe
Fiery Goan Aubergine, Potato And French Bean Curry
View Recipe
Tandoori Mushroom Buddha Bowl with Black Rice
View Recipe
Peppery Mushroom, Aubergine and Pea Curry
View Recipe
Vegetable and Ricotta Enchiladas
View Recipe
Baked Tofu and Spinach Stuffed Aubergines
View Recipe
Creamy Rogan Mushrooms
View Recipe
Indonesian Aubergine Rendang Curry
View Recipe
Thai Red Pumpkin Curry
View Recipe
Spicy Jackfruit Curry Pizza
View Recipe
Keralan Coconut Vegetable Curry
View Recipe
Butternut Squash, Kale and Feta Gratin
View Recipe
Butternut Squash, Kale and Feta Gratin
View Recipe
Butternut Squash, Kale and Feta Gratin
View Recipe
Butternut Squash, Kale and Feta Gratin
View Recipe

Explore All Recipes

Featured Recipes
Our Ranges
Useful Links
Contact Us
  • contact@thespicetailor.com
  • 0844 870 9184
Follow Us on Social
Terms & Conditions | Privacy Policy | Cookie Policy | Site Map | United Kingdom [change]
© Copyright The Spice Tailor 2019