Recipe Ingredients
- 1 tablespoon olive oil
- 1 (8-ounce) block paneer, cut into 3/4-inch cubes
- 1 (16-ounce) package frozen cheddar pierogies
- 1 (16-ounce) jar tikka masala sauce
- Chopped fresh cilantro, for garnish
- 4 cups cooked basmati rice, kept warm
- 4 frozen loaves naan
Recipe Directions
- Heat oil in a large pot over medium-high heat. Add paneer and cook until light golden-brown, about 1 to 2 minutes per side. Transfer to a plate and set aside.
- Add pierogies and cook, turning halfway though, until crisp, light golden-brown and fully heated through, about 8 minutes. Stir in tikka masala sauce and bring to a simmer. Stir in paneer and cook until heated through, about 3 to 5 minutes.
- Garnish with cilantro, and serve with rice and naan.
