- 500g paneer,
- 2cm piece of ginger
- 3 cloves garlic
- 6 sprigs of fresh coriander, chopped
- 2 green chillies, chopped
- 40ml light olive oil or sunflower oil
- 5 – 10ml red chilli powder
- 1 tin diced tomatoes
- 5ml cumin
- 5ml coriander
- 2,5ml garam masala
- Pinch of turmeric
- Salt to season
- 125ml boiling water
- 30g fresh coriander
- Peel the ginger and slice it into thin ‘coins’.
- Place the ginger, garlic cloves, coriander and green chillies in a mortar.
- Pound the mixture until you have a coarse paste.
- Heat the oil in a 30cm pot on a medium heat.
- Add the crushed paste into the side of the pan and fry on a gentle heat.
- When the garlic is aromatic and fragrant, add the red chilli.
- Saute for a few seconds and add the tomatoes.
- Use a wooden spoon to break down the lumps.
- Add the ground cumin, coriander, garam masala, turmeric and salt.
- Pour in the boiling water and bring to the boil.
- Slice the paneer and place in the hot sauce.
- When the oil separates from the tomatoes, add chop the fresh coriander and sprinkle over the paneer.