Soft paneer cubes simmered in a silky buttery tomato sauce with aromatic Indian spices.
Prep 15 min
Cook 30 min
Serves 4
-
300 g
Paneer
-
40 g
Butter
-
1
Onion
-
4 cloves
Garlic
-
1 tbsp
Ginger
-
400 g
Chopped tomatoes
-
150 ml
Double cream
-
1 tsp
Garam masala
-
1 tsp
Paprika
-
1 tsp
Ground cumin
-
1
Cut the paneer into medium-sized cubes and lightly fry in a little oil until golden around the edges, then set aside.
-
2
Melt butter in a large pan and cook the chopped onion over medium heat for 8 minutes until softened.
-
3
Add garlic and ginger and cook briefly until fragrant.
-
4
Stir in paprika, cumin and garam masala and toast the spices for 30 seconds.
-
5
Add chopped tomatoes and simmer for 10–15 minutes until thickened and rich.
-
6
Blend the sauce until smooth if you prefer a restaurant-style texture.
-
7
Return the sauce to the pan and stir through the cream until fully combined.
-
8
Add the paneer cubes and simmer gently for 5–7 minutes so they absorb the flavours of the sauce.
-
9
Serve hot with naan bread or fluffy basmati rice.