Recipe: Paneer Masala


  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 25g root ginger, grated
  • 4 tsp oil
  • 400g chopped tomatoes
  • 1 tsp ground turmeric
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • ¼-½ tsp cayenne pepper
  • 450g paneer, cut into 2cm cubes
  • 2 Previns large naans, warmed to serve
  • 40g coriander, chopped


  1. Fry the onion, garlic and ginger in half the oil on medium-low heat until softened, about 5 minutes. Add the chopped tomatoes, half fill the tin with water and pour this in too.
  2. Turn up the heat to medium. Bring to a simmer and stir in all the spices with about 1 teaspoon of black pepper and a pinch of salt.
  3. Cook for 10-15 minutes until thickened.
  4. Meanwhile, heat the rest of the oil in a nonstick frying pan and fry the paneer cubes in batches until golden on all sides.
  5. Remove to a plate as they are ready.
  6. Tip the paneer into the sauce and simmer for 5-10 minutes to heat through while you warm the naans.
  7. Scatter over the coriander just before serving.