Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Dina Begum's tikka pittas with masala wedges recipe

0 ratings

Transform leftover veggie curry into a healthy, tasty tea or filling lunch. Dina Begum has taken her aubergine and paneer curry and stuffed it into pittas to serve with spiced potato wedges and a side salad for freshness. This is fab fusion food! See method

Serves 4
Takes 35 mins
515 calories / serving
Healthy
Vegetarian

Ingredients

4 pitta breads
4 tbsp Greek yogurt
⅓ leftover aubergine and paneer tikka, cut into 1cm pieces and heated, see recipe below

For the masala wedges

800g Maris Piper potatoes, scrubbed and cut into wedges
2 tsp medium tikka curry powder
2 tbsp vegetable oil
tomato ketchup or chilli sauce (optional)

For the salad

3 small ripe salad tomatoes, chopped
⅓ cucumber, halved and chopped
4 heaped tsp lime pickle
5g fresh coriander, chopped

Source of protein and a source of fibre

Each serving contains

Energy
2165kj
515kcal 26%
Fat
18g 25%
Saturates
5g 27%
Sugars
8g 8%
Salt
1.4g 23%

of the reference intake
Carbohydrate 66.9g Protein 17.8g Fibre 8g

Method

Heat an air-fryer to 200°C or preheat the oven to gas 6, 200°C, fan 180°C. Put all the ingredients (apart from the sauce) for the masala wedges in a bowl with a pinch of salt and toss to coat well. Air-fry for 25 mins, shaking the tray every 5-10 mins until golden and tender, or bake on a lined tray for 25-30 mins, turning halfway
Meanwhile, mix the salad ingredients. Warm and split the pittas and add the yogurt. Divide the aubergine and paneer between them, followed by the salad. Serve with the wedges and ketchup or chilli sauce, if you like.

Tip: This recipe uses leftovers from Dina's roasted aubergine and paneer curry bowls.

See more Curry recipes