Shahi paneer (white cheese in a creamy tomato sauce)

Method

1. To make the paneer, pour the milk into a heavy-based saucepan and bring to the boil. Once it starts to boil and rise up, stir in the yogurt or lemon juice.

2. Stir the mixture gently; it will start to curdle and separate. The curds will coagulate and the whey will be clear and slightly green. If it remains murky add another tablespoon of yogurt or teaspoonful of lemon juice and keep stirring. Remove from the heat.

3. Line a large sieve with muslin and place over a large saucepan. Pour in the cheese and strain for 10 minutes.

4. Wrap the cheese in the cloth and place a heavy weight on top. Leave for 20-30 minutes. The cheese will flatten and form a block.

5. To make the curry, heat the oil in a frying pan and add the onion. Cook over a moderate heat, for 3-4 minutes, until softened, but not coloured.

6. Add the spices and stir for 30 seconds. Tip in the tomatoes and cook for 5 minutes.

7. Pour in 100ml of the water and cook for a further 5 minutes.

8. Stir in the garlic, chillies and tomato puree. Season to taste with salt and cook, stirring for 1 minute.

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

10. Cook for a further 10 minutes, until the excess liquid has evaporated.

11. Add the milk and cook for another 5 minutes, stirring constantly.

12. Add the paneer and simmer for 3-4 minutes.

13. Garnish with coriander and serve.

Cook's note
Paneer can be made in advance and stored in the refrigerator, covered in water. It can also be frozen in an airtight container. Defrost thoroughly before use.

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Ingredients

For the paneer

1.2 litres full-fat Milk
100g natural low-fat yogurt, (or substitute 2 tbsp lemon juice)

For the curry

2 tbsp vegetable oil
1 onion, thinly sliced
1/2 tsp Turmeric
1/2 tsp Coriander
1/2 tsp red chilli powder
1/2 tsp Garam masala
2 Tomatoes, cut into wedges
250ml hot water
2 fat garlic cloves, grated
3 green chillies, whole
1 tbsp tomato puree
200ml Salt, to taste
chopped coriander, to garnish
Salt, to taste

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