Paneer in a creamy tomato sauce (shahi paneer)

2 tbsp vegetable oil
1 medium onion, chopped
0.5 tsp turmeric
0.5 tsp coriander powder
0.5 tsp chilli powder
0.5 tsp garam masala
2 medium tomatoes, cut into wedges
9 floz hot water
2 fat garlic cloves, grated
3 green chillies, whole
salt to taste
1 tbsp tomato puree
7 floz milk
10 1/2 oz paneer, cut into cubes
fresh corainder, chopped, to garnish

Heat the oil in a medium non-stick saute pan.

Add the onion and soften for about 3-4 minutes over a moderate heat, but do not colour.

Add the spices and stir for 30 seconds.

Add the tomatoes and reduce for 5 minutes.

Add 3 1/2 floz of the water and reduce again over a moderate heat.

Add the garlic, chillies, salt and tomato puree and cook stirring for 1 minute.

Add the remaining water, bring to the boil and then simmer for 10 minutes. The tomatoes should have completely broken down by then.

Reduce all the excess liquid. Add the milk and cook for another 5 minutes, stirring often.

Add the paneer and stir to coat in the sauce.

Simmer for 3-4 minutes and serve hot, garnished with fresh coriander

Number of Servings: 4

Recipe submitted by SparkPeople user SHIRHPP.