8oz Paneer, diced very small
2 heaped teaspoons ground coriander
1 teaspoon ground roasted cumin
1 teaspoon hot chilli powder
2 teaspoons garam masala
Maya Kamal Simmer Sauce
2 tablespoons fresh coriander, chopped
2 tablespoons basil leaves, torn
1 tablespoons natural yogurt
2 tablespoons single cream
Salt and black pepper to season
Fry off the spices in a little oil.
Add the Paneer and toss until all pieces are evenly coated with the spicy oil.
Add the vegetable curry, 100ml water and mix well.
Add the yogurt, cream and herbs, place in a baking dish and cook at gas 4, 160ºC for 20-25 minutes.
Serve with boiled rice or naan bread.