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40 Minutes

4 Servings


This is one of Nigel’s absolute favourites! Super fast and the sauce has many of the same flavours as the real thing so we both enjoy it.


How to make steps

Cut the paneer into cubes and toss with cornstarch (if using cauliflower, add it as well)

Panfry the cubes in oil over med – high heat and get a nice brown crisp on as many sides as you’re able, set aside.

In a large saucepan, add a small amount of oil and lightly sauté the onions until soft then add the garlic, ginger, garam masala, turmeric, paprika, cumin, cayenne, and salt.  Breathe in the amazing aromas.

Stir in the tomatoes, bring to a boil then lower the heat and simmer gently for 10 minutes.  (if you have any tomatoes that are reaching end of life I also throw them in but it makes for a less smooth sauce).

Stir in the butter and cream. Taste and adjust.

Stir in the crispy paneer (and cauliflower). 

Top with the cilantro and enjoy with basmatic rice and naan.


16oz can crushed tomatoes 

3 garlic cloves, minced 

½ onion, diced small 

1 tablespoon minced ginger 

2 teaspoons garam masala 

1 teaspoon ground turmeric 

1 teaspoon ground paprika 

1 teaspoon ground cumin 

1/2 teaspoon ground cayenne pepper 

1/2 teaspoon salt 

Oil for the pan 

1 package paneer cut into cubes 

1 tablespoon cornstarch 

1/2 cup heavy cream 

1/2 cup butter cut into cubes 

1/4 – 1/2 cup chopped fresh cilantro 

Option – 1 cup of cauliflower florets 

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