Paneer Masala

Ingredients

• Paneer - Cubed - 500g
• Oil (Sunflower or personal own) - 3 to 4 tbsp
• Onion - 1 large
• Garlic - 1 tbsp
• Ginger - ½ tbsp
• Sashi’s Paneer Masala - 1 heaped tbsp (add more to taste if desired)
• Salt - 1 tsp (adjust to taste)
• Turmeric - ½ tsp
• Red Chilli Powder - 1 tsp
• Passata Sauce (⅓ of 500g carton or ½ tin of chopped tomatoes)
• Double Cream - 2 tbsp (optional)
• Fresh Coriander - 4 to 5 sprigs, chopped (optional)

Cooking Method

1. Lightly shallow-fry the paneer cubes until golden, then set aside.
2. In the same pan, heat the remaining oil and add the chopped onions. Cook on medium-low for 10–15 minutes, stirring until soft and golden.
3. Add garlic, ginger, Sashi’s Paneer Masala, salt, red chilli powder, and turmeric; stir for 2–3 minutes to release the aromas.
4. Pour in passata or chopped tomatoes and cook 2–3 minutes on medium heat until the oil rises to the surface.
5. Return the paneer to the pan and mix gently to coat with the sauce.
6. Add about one cup of water, cover, and simmer on medium-low for 10 minutes. Add more water if you prefer a thinner gravy.
7. Stir in the cream and finish with a sprinkle of fresh coriander before serving.