What to make this weekend: Ambassador's Paneer tikka masala

After a busy day exploring cobbled streets in Europe, souks in northern Morocco or islands in the Caribbean, indulge in a hearty curry expertly prepared by a team of chefs.

Sail on Ambassador Cruise Line’s Ambience or Ambition and the expert chefs in the ships’ Indian restaurant, Saffron, will serve you an aromatic plate of paneer tikka masala.

Packed to the brim with herbs and spices, the vegetarian dish is believed to have originated at Ranjit Hotel in Delhi in the 1960s.

Melt-in-the-mouth chunks of paneer cheese mingle with coriander, paprika and garam masala to create a subtle yet rich finish that will leave you yearning for a second helping.

It’s just as well, then, that you can recreate it back home with this recipe, which the Michelin-starred chef Marc Fosh prepares in the Ambassador Cruise Line episode from World of Cruising TV’s first season.

Marc said: “Tikka masala has a rich, creamy and mildly spiced flavour and aroma. The sauce is tomato based and blended with a little natural yoghurt, giving it a smooth texture. It’s a comforting dish with a well- balanced blend of spice, sweetness and richness that’s popular all over India.”

PANEER TIKKA MASALA

Ingredients (serves four)

For the tikka masala paste
1tsp cumin seeds
1tsp coriander seeds
1tsp cayenne pepper or chilli powder 1tsp paprika
1tsp turmeric
1tsp salt
2tsp garam masala
2tbsp tomato paste
2.5cm fresh ginger, peeled

For the paneer tikka masala
1tbsp olive oil
1 small onion, chopped
2 carrots, peeled and sliced
2 garlic cloves, crushed
200ml vegetable stock
100ml cream
175g cooked chickpeas
100ml natural yoghurt
Juice of 1⁄2 lemon
2tbsp fresh coriander, chopped Salt and pepper to taste Basmati rice, to serve
200g paneer, cut into rectangles Olive oil to taste
Naan bread, to serve

METHOD

For the tikka masala paste
Place all the ingredients in a food processor and blend to a paste

For the paneer tikka masala
1. Heat the olive oil in a saucepan
2. Add the onion, carrot and garlic, and cook for 1 to 2 minutes over a gentle heat
3. Stir in the tikka masala paste, vegetable stock and cream, and bring to the boil
4. Add the chickpeas and simmer for 5 to 6 minutes before allowing to cool
5. Add the yoghurt, then return to a low heat
6. Stir in the lemon juice and half of the chopped coriander; season with salt and pepper
7. Place the optional basmati rice in a pan of boiling water for 15 minutes or until soft
8. Heat the grill until red hot
9. Season the paneer and drizzle it with the olive oil to taste
10. Grill the paneer on a non-stick baking tray, turning it regularly until it’s sizzling and charred at the edges
11. Combine the paneer with the tikka masala sauce and warm on a low heat
12. Garnish with the remaining coriander and serve with cooked basmati rice and naan bread

AMBASSADOR COCKTAIL

INGREDIENTS (serves one)
20ml vodka, any brand 20ml triple sec, any brand 10ml lime juice
10ml cranberry juice
Blue curaçao, just a dash One ice cube
Slice of lemon, to garnish

METHOD
1. Mix the vodka and triple sec with the lime and cranberry juice in a cocktail shaker
2. Add a dash of blue curaçao for colour, and shake
3. Pour into a tumbler over ice and enjoy

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