When it comes to breakfast, peanut butter on toast just doesn't always cut it. And, while we love a serving of good ol' bacon and eggs, sometimes we love something a little more...adventurous. Here's where we can turn to Malaysia for something truly different and delicious.
Our friend, The Wandering Matilda, shares how to make Paneer Tikka Masala—one of the most delightful, filling and delicious breakfasts around!
250g paneer, cubed
1 red onion, roughly chopped
3 cloves of garlic, roughly chopped
Small knob of ginger, roughly chopped
1 large red chilli
2tsp ground cumin
2tsp cayenne pepper
2tbs tomato paste
2tbs cashew butter
1 cup natural yoghurt
3tsp garam masala
Bunch of coriander, root and leaves
In a food processor, blend the onion, garlic, ginger and chilli with a dash of water until you have a watery puree. You can skip this step if you want but be sure to chop the veg a little finer if so.
Heat a large glug of oil in a medium sized pot and add your pureed mixture. Cook through on a low heat for 5-7 minutes. Add your spices – except the garam masala- and coriander root to the pot and heat through for a few minutes before adding the salt, sugar, tomato pasta, cashew butter and yoghurt. Gently simmer for 10 minutes.
While that's cooking heat another large glut of oil in a non-stick fry pan and fan fry the paneer on a high heat, making sure all sides are caramelised and charred.
Stir through the garam masala and coriander leaves to the curry and taste before adding the paneer to the curry. Serve with garlic naans and rice.
Want something more traditional from breakfast? Try this Nutella and peanut butter granola.
Image credit: Holly Nicholls