This recipe is super simple and delicious! If you’re not a fan of coriander you can still enjoy this recipe by using spinach instead.
Serves 4 people.
Ingredients
1 medium brown onions, roughly chopped
sunflower/vegetable/rapeseed oil
3 garlic cloves, roughly chopped
1 thumb-sized piece of ginger, roughly chopped
200g passata
50g fresh coriander leaves, roughly chopped
1 dried bay leaf
1 cinnamon stick
4 cardamon pods
2 tbsp natural yoghurt
1 tsp chilli powder,
1 tsp garam masala
1 tsp ground coriander
1 tsp ground cumin
½ tsp salt
1 tsp dried fenugreek leaves
500g paneer
2 tbsp double cream
Method
– Add 2 tbsp of oil to a hot pan. Add the onions and cook for 10 minutes until golden.
– Once golden, add the garlic, ginger, and passata, and stir through. Cook for 5 minutes.
– Add the coriander and stir through. Let it cool for 2 minutes.
– Transfer the contents of the pan to a blender, add 150ml water, and blitz to a purée.
– No need to wash the pan. Add 1 tbsp oil and a knob of butter to the pan.
– Add the bay leaf, cinnamon stick, and cardamom pods, and let it sizzle.
– Turn off the heat and add the purée and yoghurt. Mix well.
– Turn the heat back on and cook for 10 minutes.
– Add the chilli powder, garam masala, ground coriander, ground cumin, fenugreek leaves, and salt. Mix well.
– Slice the paneer into cubes and add to the sauce.
– Add the double cream and 100ml of water. Mix it and bring it to a boil.
I like to serve this recipe with some basmati rice. Garnish with a drizzle of cream and a sprinkle of fresh coriander leaves.