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Charred paneer cheese in a creamy spiced tomato sauce. A vegetarian take on the classic tikka masala. Serves 4.
Toss the 400 g paneer cubes with the 60 g yogurt and a little of the spices. Sear in a hot pan with a little oil for 4 to 5 minutes, turning, until charred at the edges, then set aside.
Fry the chopped onion in the butter and the 20 ml oil over medium heat for 6 to 8 minutes until soft. Add the 15 g garlic, the ginger, the garam masala, cumin, coriander, turmeric, paprika and chili powder and cook 1 minute, then add the 400 g tomatoes and simmer for 12 to 15 minutes until thick.
Blend the sauce until smooth with a stick blender, adding a splash of water if it is too thick.
Return the sauce to the pan, stir in the paneer and the 120 ml cream and simmer gently for 5 minutes until rich.
Scatter the chopped cilantro over the top and serve with rice or naan.
