2cm piece of ginger
3 cloves garlic
6 sprigs of fresh coriander, chopped
2 green chillies, chopped
40ml Spar light olive oil or sunflower oil
5 – 10ml red chilli powder
1 tin Spar diced tomatoes
2,5ml garam masala
Pinch of turmeric
Salt to season
125ml boiling water
30g fresh coriander
Peel the ginger and slice it into thin ‘coins’.
Place the ginger, garlic cloves, coriander and green chillies in a mortar.
Pound the mixture until you have a coarse paste.
Heat the oil in a 30cm AMC pot on a medium heat.
Add the crushed paste into the side of the pan and fry on a gentle heat.
When the garlic is aromatic and fragrant, add the red chilli.
Saute for a few seconds and add the tomatoes.
Use a wooden spoon to break down the lumps.
Add the ground cumin, coriander, garam masala, turmeric and salt.
Pour in the boiling water and bring to the boil.
When the oil separates from the tomatoes, slice the paneer and place in the hot sauce.
Chop the fresh coriander and sprinkle over the paneer.