200gpaneer (Indian-style cheese), vacuum packed, with a long use-by date
⅓cupdried green peas
2green banana chillis
2naan breads in sealed bag
⅛cuptomato powderSee alternative option below if you can't find tomato powder
Alternative option (if you can't get tomato powder)
¼cuptomato pasteYou can use tomato paste instead of tomato powder. It's a bit heavier, but the results will be the same.
Packing before your hike
1
Put the tomato powder and dried green peas in separate bags. Double-bag the tikka masala paste. If you're using tomato paste rather than tomato powder, buy sachets or double-bag that too.
Before cooking
2
Finely chop onion, and finely slice chilli. Cut paneer into cubes.
Cooking
3
Heat oil over medium heat. Fry onion and chilli for 5 minutes or until softened.
4
Add tikka masala paste and stir for a couple of minutes until fragrant. Add paneer and stir to coat. Fry for 5-10 minutes until browned.
5
Add water, dried green peas and tomato powder (or tomato paste), and bring to boil. Simmer, uncovered, for 10-15 minutes until thickened.
6
Divide between bowls and serve with naan bread.
Ingredients
Summary
720gtotal weight (dry ingredients)
1ltotal volume dry ingredients (approx.)
This recipe uses perishable ingredients. You should use your own judgement as to whether it's suitable for your hike.
200gpaneer (Indian-style cheese), vacuum packed, with a long use-by date
⅓cupdried green peas
2green banana chillis
2naan breads in sealed bag
⅛cuptomato powderSee alternative option below if you can't find tomato powder
Alternative option (if you can't get tomato powder)
¼cuptomato pasteYou can use tomato paste instead of tomato powder. It's a bit heavier, but the results will be the same.
Directions
Packing before your hike
1
Put the tomato powder and dried green peas in separate bags. Double-bag the tikka masala paste. If you're using tomato paste rather than tomato powder, buy sachets or double-bag that too.
Before cooking
2
Finely chop onion, and finely slice chilli. Cut paneer into cubes.
Cooking
3
Heat oil over medium heat. Fry onion and chilli for 5 minutes or until softened.
4
Add tikka masala paste and stir for a couple of minutes until fragrant. Add paneer and stir to coat. Fry for 5-10 minutes until browned.
5
Add water, dried green peas and tomato powder (or tomato paste), and bring to boil. Simmer, uncovered, for 10-15 minutes until thickened.
