Tandoori Style Paneer, Tomato Fenugreek Sauce Recipe

750g paneer cut into discs, 4cm diameter x ½ cm thickness

For the marinade:

2 tablespoons vegetable oil

2 tablespoons red chilli powder

2 tablespoons Ginger and Garlic Paste

1½ teaspoons ground cumin

250g plain yogurt

1 ½ teaspoons salt

Juice of 1 lemon

For the tomato and fenugreek sauce:

12 very ripe tomatoes, roughly chopped

2 bay leaves

3 garlic cloves, peeled

5 cm piece of fresh ginger, half crushed and half chopped finely

3 cloves

3 green cardamom pods

250 ml water

2 teaspoons red chilli powder

60 g unsalted butter

2 green chillies, finely chopped

½ teaspoon Garam Masala

1 teaspoon dried fenugreek leaves, crushed between your fingertips

4 tablespoons single cream

1 ½ teaspoons salt

2 teaspoons sugar

1 tablespoon finely chopped coriander leaves and stalks

Combine all the ingredients for the marinade in a large bowl, add the paneer pieces and mix well.
Thread the paneer on to metal or soaked bamboo skewers and place in the fridge for at least 30 minutes.
Meanwhile, make the sauce. Put the tomatoes, bay leaves, garlic, ginger, cloves, cardamom and water in a pan and bring to the boil.
Simmer for 20 minutes until the tomatoes have disintegrated, then remove the bay leaves and leave to cool.
Puree the mixture in a blender and then pass it through a sieve.
Bring the sauce to the boil in a clean pan
Add the red chilli powder and simmer on a low heat for 6-8 minutes until it is quite thick and it coats the back of a spoon.
Now add the butter and green chillies and cook for 6-7 minutes over a low heat, stirring constantly so the butter does not split.
Add the garam masala and fenugreek and cook for 2-3 minutes.
Add the chopped ginger and gradually stir in the cream.
Simmer, stirring constantly, until the sauce becomes thick and glossy.
Adjust the seasoning by adding salt and sugar, and then finish with the coriander stalks.
Remove from the heat and keep warm.

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