Paneer works excellently with this creamy, buttery and super moreish sauce. Fry the paneer chunks first so they are crispy on the outside and enjoy the rich sauce. The dish will be much paneer if you make your own paneer.
What you need… • 1 teaspoon ghee • 800g paneer, cubed • 150g unsalted butter • 2 onions, finely chopped • 1 teaspoon garlic paste • 1 teaspoon ginger paste • salt to taste • 6 fresh tomatoes, finely chopped • 1 teaspoon sugar (optional, if you like it sweet) • 150ml cream • coriander leaves for garnish
How to make it… 1. Heat 1 Tablespoon ghee in pan to a low-medium heat. Add the paneer cubes and fry until they brown. This should take about 3–4 minute. Remove from the pan and set aside. 2. Heat 100g of the butter on a low-medium heat until melted, add the onion and cook until it starts to brown (about 4–5 minutes). 3. Add the garlic and ginger and cook for 1 minute. 4. Add in the Spice Mix, salt and the chillies, stir well and cook for 1 minute. 5. Add the tomatoes and cook for 3-4 minutes, then add 250ml water and cook for a further 2–3 minutes. 6. Transfer the ingredients to a blender (or use a hand blender) until smooth. 7. Return to pan and reheat for a couple of minutes. You can now add in the optional sugar. 8. Add the paneer, cream, the other 50g of butter and and cook on a low-medium heat until everything is warmed through. 9. Serve garnished with the coriander leaves. The dish also looks good with a small swirl of cream and/or tiny knob of butter in the middle of the dish (it will melt quickly).