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 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.