Paneer tikka masala: a great camping curry

Summary

720 g total weight (dry ingredients)

1 l total volume dry ingredients (approx.)

This recipe uses perishable ingredients. You should use your own judgement as to whether it's suitable for your hike.

Water and fuel

450 ml water

1 units of fuel

Ingredients

1 tbsp oil

1 small brown onion

2 tbsp tikka masala curry paste

200 g paneer (Indian-style cheese), vacuum packed, with a long use-by date

⅓ cup dried green peas

2 green banana chillis

2 naan breads in sealed bag

⅛ cup tomato powderSee alternative option below if you can't find tomato powder

Alternative option (if you can't get tomato powder)

¼ cup tomato 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

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

Finely chop onion, and finely slice chilli. Cut paneer into cubes.

Cooking

Heat oil over medium heat. Fry onion and chilli for 5 minutes or until softened.

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.

Add water, dried green peas and tomato powder (or tomato paste), and bring to boil. Simmer, uncovered, for 10-15 minutes until thickened.

Divide between bowls and serve with naan bread.

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Paneer tikka masala: a great camping curry