Ingredients...
Marinade
250ml yoghurt
50g tomato puree
5g salt
5g chilli powder
60g Essential Cuisine South Indian Style Seasoning
1.2kg paneer, diced
150ml sunflower oil
Sauce
150ml sunflower oil
9g cumin seeds
50g ginger, finely chopped
50g garlic, finely chopped
450g onion, peeled and finely chopped
50g green chilli, finely chopped
50g tomato puree
10g salt
12g chilli powder
12g ground coriander
12g garam masala
1litre water
50g kasuri methi
150ml double cream
Method...
- Combine all the marinade ingredients together, then add the paneer. Leave to marinate for 1 hour.
- Heat the oil in a large wide saucepan over a medium heat. Add the cumin seeds, cooking until they start to sizzle. Mix in the ginger and garlic, cook for 1 minute. Stir in the onion and chilli, cook for 10 minutes stirring occasionally until the onion is golden.
- Stir in the tomato puree, salt, chilli powder, ground coriander, garam masala and water. Cover the pan with a lid, reduce to a low heat and cook for 15 minutes until cooked through. Remove the pan from the heat and set aside.
- Heat the oil in a large frying pan over a medium heat. Remove the paneer from the marinade. Fry the cheese in batches for 2 minutes, turning to colour them evenly. As you take the cheese out, place in the sauce.
- Once all the paneer is cooked and added to the sauce, put the sauce back on the stove over a medium heat. Stir in the kasuri methi and double cream, cook for 5 minutes until the sauce starts to boil.
- Best served with rice or naan.