Paneer Tikka Masala

For 2 servings

• 200g paneer, cubed
• 2 tbsp vegetable oil
• 1/2 onion, finely chopped
• 1 garlic clove, crushed
• 1/2 tsp grated ginger
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp turmeric
• 200g tin chopped tomatoes
• 1/2 tsp garam masala
• 50ml double cream
• Fresh coriander, to serve

1. 1

   Pat the paneer cubes dry with kitchen paper before frying, this helps them develop a proper golden crust rather than steaming in the pan.

2. 2

   Heat 1 tablespoon of oil in a frying pan over medium high heat until hot. Add the paneer cubes in a single layer, avoid overcrowding the pan or they will steam rather than brown, cook in two batches if needed. Fry for 4 to 5 minutes, turning occasionally with tongs, until golden on most sides. Remove and set aside on a plate.

3. 3

   Add the remaining oil to the same pan, then the onion. Cook for 5 to 6 minutes, stirring occasionally, until soft and translucent.

4. 4

   Add the garlic and ginger and cook for 30 seconds until fragrant, keeping it moving so it doesn't catch.

5. 5

   Add the cumin, coriander and turmeric, stirring constantly for 30 seconds, this blooms the spices in the hot oil, you want them fragrant, not smoking or darkening in colour, which would mean they've burnt.

6. 6

   Add the chopped tomatoes and simmer for 10 minutes, stirring occasionally, until the sauce visibly thickens and the raw tomato smell has cooked away, replaced with a richer, deeper aroma.

7. 7

   Stir in the garam masala and the fried paneer, gently folding it through so the cubes don't break apart, and simmer for 3 to 4 minutes to let the paneer soak up some of the sauce.

8. 8

   Reduce the heat to low, this next step needs a gentle hand. Stir in the cream and warm through for 1 to 2 minutes only, without letting it come to a hard boil, boiling can cause the cream to split and turn the sauce grainy rather than smooth.

9. 9

   Scatter with fresh coriander before serving with rice or naan.