Paneer Tikka Masala

Process

Melt a tablespoon of ghee in a pan on low heat and gently fry the onion paste for a few minutes. Add in the ginger and garlic pastes and fry for another minute.

Add in the ground spices (turmeric, chilli powders, cumin, coriander & garam masala) and stir through.

Pour in the passata and season with salt and pepper. Put a lid on and let the tomatoes simmer until reduced by half.

Pour in the cream and simmer until the gravy is thick and seperated.

In a separate pan, heat the remaining tablespoon of ghee and toss in the mustard seed, red chillies and the cubed paneer. Season the paneer with salt and pepper and fry until the slighty crisp. Toss the paneer into the gravy and garnish with fresh coriander leaves.

Serve with flatbread

Ingredients

• 2 tbs ghee or clarified butter
• 300g paneer, cubed
• 1 small onion, pureed into a paste
• 1 tsp garlic paste
• 1 tsp giner paste
• 250ml passata or pureed tomatoes
• 200ml fresh cream
• 1 tsp Kashmiri chilli powder
• 1/4 tsp hot chilli powder
• 1/2 tsp turmeric
• 1/2 tsp ground coriander
• 1/2 tsp cumin powder
• 1 tsp mild curry powder
• 1/2 tsp garam masala
• salt & crushed pepper
• 1/4 tsp mustard seeds
• 2 dry chillies
• a handful of fresh coriander leave to garnish