750g paneer cut into 4cm diameter x 1/2cm thickness


2 tbsp oil

2 tbsp red chilli powder

2 tbsp ginger and garlic paste

1 ½ tsp gr cumin

250g yoghurt

1 ½ tsp salt

juice of 1 lemon

tomato & fenugreek sauce:

12 very ripe tomatoes skinned and roughly chopped

2 bay leaves

3 garlic cloves peeled

5cm ginger half crushed and half finely chopped

3 cloves

3 green cardamom pods

250ml water

2 tsp red chilli poweder

60g butter

2 green chillies finely chopped

½ tsp garam masala

1 tsp dried fenugreek leaves crushed between fingers

4 tbsp single cream

1 ½ tsp salt

2 tsp sugar

1 tbs finely chopped coriander leaves and stalks

Combine all marinade ingredients add the paneer pieces and mix well and put in fridge for half an hour.  Put the tomatoes, bnay leaves, garlic ginger cloves cardamom and water in a an and bring to the boil.  Simmer until tomatoes have disintegrated remove bay leaves and leave to cool.  Puree in a blender and pass thru sieve.  Bring to boil in clean pan and add chilli powder and simmer until quite thick add butter and green chillies and cook on low heat so butter doesn’t split.  Add garam masala and fenugreek and cook for another few mins.  Add the chopped ginger and cream stirring constantly until thick and glossy finish with coriander stalks.  BBQ paneer or grill until well coloured pour sauce over and serve with naan bread