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Paneer Tikka Masala

Serves 4 
Takes about an hour

This is a spicey, fruity, sweet and sour curry, full of flavour and fire. If you don't like your curry to be too hot, half the amount of powdered and fresh chilli, but don't leave it out altogether. You'll need some metal skewers, although it can be done without them by just placing the cubes on the baking sheet, and turning them with fingers or a knife when they're being grilled

2 x 227g packs paneer, cut into 2.5cm (1”) cubes 

Marinade:- 
10g fresh ginger, chopped 
2 tbsps lemon juice 
150g Greek yoghurt 
½ tsp hot or 1 tsp medium chilli powder 
½ tsp ground cumin 
1 tsp Kerelan Spice Mix
1 tsp ground sweet paprika 
2 tbsps vegetable oil 

Masala:- 
500g tomatoes, roughly chopped 
1 tbsp tomato puree 
1 tbsp vegetable oil 
60g unsalted butter 
1 black cardamom pod, split (optional)
6 green cardamom pods, split 
1 cinnamon stick 
4 cloves 
20g fresh ginger, finely chopped 
3 small green chillies, finely chopped 
½ tsp  Kerelan Spice Mix
1 tsp ground sweet paprika 
1 tsp palm sugar 
100mls single cream 

  • The paneer cubes:- 
  • Put the paneer cubes on skewers. Line a baking sheet with foil, then place the loaded skewers on it. 
  • The marinade:- 
  • Whizz all the marinade ingredients in a blender. Pour some of it over the paneer cubes, turning them over as you do, making sure all sides of the cubes are covered. Set aside, but turn them in the marinade periodically as you do the following 
  • The masala:- 
  • Clean the blender, whizz the tomatoes until smooth. Set aside 
  • Heat the oil and half of the butter in a big pan. Add the cardamoms, cinnamon stick and cloves, and cook for 20 seconds. Add the ginger and cook for one minute. Add the whizzed tomatoes and tomato puree and cook over a low to medium heat till it starts to thicken, about 20 minutes, stirring periodically. Then turn the heat up high, and cook till it’s darkened, stirring regularly. Add 250mls of water, and bring to a boil. Then pass through a sieve into a bowl, discarding the solids left in the sieve. Rinse the pan, and set the sauce aside in the bowl 
  • Turn the grill on to 220. Put the baking sheet under the grill and cook for 10 minutes or until the paneer is starting to char. Turn the skewers, baste them in some of the marinade, put back under the grill and repeat till 4 sides are grilled 
  • Meanwhile, heat the remaining butter in the rinsed out pan and add the green chillies and cook for 20 seconds. Then add the sauce, the ground spices, the sugar, a good pinch of salt and 5 tablespoons of water. Simmer for 5 minutes, then take off the heat 
  • When the paneer is done, slide the cubes off the skewers into the sauce, return to the heat, and bring back to a gentle bubble. Add the cream and simmer, shaking the pan, for 3 minutes. Serve with naan bread or steamed basmati rice, with some chopped coriander on the side