Tikka Pittas With Masala Wedges Recipe | Tesco Real Food
Here Dina Begum has taken leftover aubergine and paneer curry and stuffed it into pittas, served with spiced potato wedges and salad. A fab fusion lunch or tea!
Ingredients
- 4 pitta breads
- 4 tbsp Greek yogurt
- ⅓ leftover aubergine and paneer tikka, cut into 1cm pieces and heated, see recipe below
- 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)
- 3 small ripe salad tomatoes, chopped
- ⅓ cucumber, halved and chopped
- 4 heaped tsp lime pickle
- 5g fresh coriander, chopped
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