- 400g paneer, diced
- 2 medium red onion, roughly chopped
- 2-3 green chillies, roughly chopped
- 1 tsp ginger, grated
- 4 cloves garlic, peeled and roughly chopped
- 4cm stick of cassia bark
- 3 green cardamom pods
- 5 whole black peppercorns
- 7 ripe red tomatoes roughly chopped/400g tin plum tomatoes
- 3 tbsp ghee
- 1 tbsp cumin
- 2 tsp coriander seeds, crushed
- ½ tsp turmeric
- 1 tsp Kashmiri chilli powder
- 1 tsp salt
- 1 tsp kasoori methi (fenugreek)
- 2-4 tbsp greek style yogurt or cream
- 1 cup hot water
- 1 tbsp honey
- knob of butter
- 10ml cream
- Handful of fresh coriander leaves, chopped
- Put onion, ginger, garlic, chillies, green cardamom, black pepper, cassia bark, salt into a pan and cover with water (approx. 1L) and bring to the boil.
- Add a tin of tomatoes to the pan and leave to simmer for 15-20 min on medium heat stirring occasionally.
- After the sauce has reduced and the mixture has come to a thick saucy consistency remove it from heat. Let the mixture cool down remove the cassia bark and discard.
- Blend to a fine sauce, for a very smooth sauce you can strain it through a sieve.
- In a second pan heat the ghee and add the cumin seeds. As soon as they crackle stir in the tomato sauce very carefully.
- Fry the sauce then stir in turmeric, Kashmiri chilli, crushed coriander, dried fenugreek and stir for 2-3 minutes.
- Once the sauce has thickened reduce the heat and stir in the yoghurt or cream, honey and butter.
- Cook for a minute or two and add the fresh homemade paneer. Stir to coat with the sauce then leave to simmer for 5 minutes on a gentle heat. Add a little hot water to loosen the sauce if required and the honey.
- Garnish with coriander leaves and top with a dash of cream before serving.
I like this dish on its own with either roti or rice.......actually just roti