- 400 Grams paneer, diced
- 2 medium red onions, roughly chopped
- 2-3 green chilies, roughly chopped
- 1 Teaspoon ginger, grated
- 4 cloves garlic, peeled and roughly chopped
- 4 cm stick of cassia bark
- 4 green cardamom pods
- 3 cloves
- 5 whole black peppercorns
- 7 ripe red tomatoes roughly chopped (or a 400g can of plum tomatoes)
- 3 Tablespoons ghee
- 1 Tablespoon cumin
- 2 Teaspoons coriander seeds, crushed
- 1/2 Teaspoon turmeric
- 1 Teaspoon Kashmiri chili powder
- 1 Teaspoon salt
- 1 Teaspoon kasoori methi (fenugreek)
- 2-4 Tablespoons Greek-style yogurt or cream
- 1 Cup hot water
- 1 Tablespoon honey
- Knob of butter
- 10 Milliliters cream
- Handful of fresh coriander leaves (cilantro), chopped
Put onion, ginger, garlic, chilies, green cardamom, black pepper, cassia bark, salt into a pan and cover with water (approx. 1L).
Bring to a boil.
Add a can 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 chili, crushed coriander and dried fenugreek, and stir for 2-3 minutes.
Once the sauce has thickened, reduce the heat and stir in the yogurt 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 add the honey.
Garnish with coriander (cilantro) leaves and top with a dash of cream before serving.