3 tbsp sunflower oil
1 tsp cumin seeds
2 black cardamoms, seeds only
1 medium sized onion, finely chopped
2 garlic cloves, crushed
2 green finger chillies, finely chopped
200g/7oz plum tomatoes, blended until smooth
2 tbsp natural unsweetened yogurt
1 tsp cornflour
1 tsp tomato puree
1 tsp demerara sugar
1/4 tsp salt
Pinch of garam masala
Pinch of medium-hot chilli powder
250g (8oz) paneer, cut into 2.5cm (1 inch)
2 tbsp double cream
Handful of coriander leaves, chopped
Heat the oil in a heavy-based pan, then stir in the cumin and black cardamom seeds.
Fry for 30 seconds, then add the onion, garlic and green chillies. Fry for 3 minutes or until the onions are lightly browned.
Tip in the tomatoes and cook for a further 4 minutes or until the sauce is thick and creamy. Gradually fold in the yogurt.
Remove the mixture from the heat. Mix the cornflour and 2 tablespoons of cold water together to make a smooth paste and then stir into the onion mixture.
Return the pan to the heat, add the tomato puree, sugar and 4 tablespoons of cold water and stir. Tip in the salt, garam masala and chilli powder.
Stir in the paneer and cook on a low heat for 2 minutes.
Swirl in the double cream and cook for a minute longer.
Garnish with coriander to serve.