Ingredients
Method
A bit of this, a bit of that
- For the marinade:
- 200g Onken Natural Set yogurt
- 2 tsp ginger, grated
- 2 tsp garlic, crushed
- 1 tsp garam masala
- 2 tsp corriander powder
- 1 tsp paprika
- 1 1/2 tsp salt
- 1-2 tsp chilli powder (or to taste)
- 450g Paneer
- For the masala sauce:
- 1 tbsp oil
- 1 tbsp salted butter
- 2 medium onions, diced
- 1 cinnamon stick
- 1tsp cumin seeds
- 4 garlic cloves, crushed
- 1/2 inch ginger, grated
- 2 tins chopped tomatoes
- 1 tbsp tomato purée
- 1tsp garam masala
- 2-3 tsp curry powder (or more to taste)
- Salt, to taste
- 1tbsp sugar
- 120ml double cream
- 1-2tbsp water
- 2tbsp chopped coriander, more to serve
Step-by-step
- 1 In a bowl combine the yogurt with all of the spices, add the paneer and stir until well coated.
- 2 Cover and keep in the fridge for a minimum of 1 hour or over night.
- 3 In a pan heat the oil and butter then add the cinnamon stick and cumin seeds and stir until the seeds finish crackling.
- 4 Next add the chopped onions, crushed garlic and grated ginger. Stir until the onions are translucent.
- 5 Pour in the tomatoes, tomato purée, garam masala, curry powder, salt and sugar and cook for around 5 minutes. Switch heat off and allow to cool before blitzing until smooth.
- 6 Roast the marinated paneer on a baking tray in the oven at 200C until golden. Turn once.
- 7 Add water, cream and coriander to the sauce and cook on a low to medium heat for about 5 minutes. Add the roasted paneer and simmer for 2-4 minutes.
- 8 Serve with basmati rice and garnish with fresh coriander.
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