Paneer Makhnai

This is a great sauce--you can put chicken in it (already cooked) if you want to substitute out the cheese.

8 fl oz	tomato puree
8 fl oz	heavy cream
2 tsp	peeled and finely grated fresh ginger
1 tsp	garam masala
2 tsp	lemon juice
½ tsp	sugar
1	fresh hot green chilli, finely chopped
1¼ tsp	salt
¼ tsp	nice red chilli powder
1 tsp	ground roasted cumin seeds
1 tbsp	dried fenugreek leaves (kasuri methi), crumbled (optional)
14 oz	fresh Indian cheese (paneer), cut into 2 cm/ ¾ inch squares
	freshly ground black pepper
2 tbsp	unsalted butter plus
1 tbsp	olive or peanut oil
¼ tsp	whole cumin seeds
2–3 tbsp	chopped fresh coriander

 

 Combine the tomato puree, cream, ginger, garam masala, lemon juice, sugar, green chilli, 1 teaspoon of the salt, chilli powder, ground roasted cumin and dried fenugreek leaves
(if using) in a bowl. Stir thoroughly and set aside.
Put the cubed cheese into another bowl. Add ¼ teaspoon of salt and some black pepper. Toss well to mix.
Put the butter, oil and cumin seeds in a medium, non-stick pan and set over a medium heat. Put all the cheese cubes in the pan in a single layer and brown them very lightly on at least two sides. Pour the tomato sauce over the top and stir to mix. Bring to a simmer, then heat very gently for 4–5 minutes,
stirring with a light hand as you do so. Sprinkle the fresh coriander over the top before serving.