PANEER MAKHANI

Steps:

• 1. Blanch the tomatoes by putting them in a large heatproof bowl of boiling water for 30 seconds, then plunging them into cold water. Remove the skin and chop the flesh 2. Heat the butter in a heavy-based frying pan (skillet or wok) over medium heat, add the paneer and fry for about 8-10 minutes, or until evenly golden brown all over. Remove with a slotted spoon and soak in a bowl of water to keep succulent. 3. Heat oil in a heavy-based pan or wok, add the tomatoes ans stir-fry for 2 minutes. Add all the ground spices, the ginger and garlic pastes and poppy seeds and continue frying for 2-3 minutes, or until the oil separates out. 3. Add the crushed ginger, bay leaf, cloves and cinnamon and pour in 1 cup of hot water. Bring to a boil and cook over high heat for about 5-7 minutes. 4. Reduce the heat and simmer for a further 3-4 minutes, or until the sauce is thick. 5. Add the dried fenugreek, sugar and cream, them stir, remove from the heat and set aside. 6. Add the paneer, season with salt and heat before serving. Garnish with coriander leaves.