For the green chutney
A bunch of coriander leaves (approximately 75g-100g), washed and coarsely chopped
2 green chillies, roughly chopped
1 tsp peeled and grated root ginger
1/4 tsp salt
1 tsp sugar
2 tsp lemon juice
500g paneer, cut into 2cm squares about 1/2 cm thick
For the sauce
4 tomatoes, coarsely chopped or 1x400g can of chopped tomatoes
2 tbsp butter
2 onions, finely chopped
1/4 tsp chilli powder
1/4 tsp salt
1/4 tsp coarsely ground black pepper
1 tbsp tomato ketchup
Blend all the chutney ingredients together in a liquidizer. To ease blending, add a couple of tablespoons of water. Remove and set aside.
Spread the chutney over the surface of one square and place a paneer square over it to make a chutney sandwich. Repeat the process with the remaining paneer squares.
Grind the tomatoes in the liquidizer and set aside.
Preheat the oven to 180C.
Heat the butter and add the onions and fry for 5-7 minutes or until soft. Tip in the tomato puree and cook for a minute. Stir in the chilli powder, salt and black pepper and cook for 2 minutes more. Mix in the tomato ketchup.
Line a casserole dish with butter and place the paneer slices in the dish. Pour over the spiced tomato sauce and bake for 15-20 minutes until golden brown on the top.
Serve hot with spiced rice and a green salad or even roast potatoes and sprouts.