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Trevor's Kitchen-The    Art and Soul of Cooking


20ml sunflower oil

20g butter

​250g paneer, 1cm dice

2 large garlic cloves, crushed

25g fresh root ginger, grated

5g ground cinnamon

cardamom seeds-crushed

5g chilli powder

10g ground cumin

5g coriander seeds-crushed

5g turmeric

5g garam masala

10g mild curry powder

1 red onion, 1cm diamond diced

400g fresh chopped tomatoes 1cm dice

4 tbsp tomato purée

large handful fresh coriander (leaves and stalks), chopped

salt to taste


  • Heat the oil and butter in a wide, non-stick saucepan over a high heat

  • Add the paneer, garlic and ginger and brown gently for 2-3 minutes. Transfer to a plate

  • Add the remaining spices and onions to the pan and cook over a medium heat for 3 minutes or until crisp

  • Add the tomatoes and tomato purée and cook for 2-3 minutes.

  • Stir in the paneer with 100ml of water and mix well.

  • Season with salt, cover and cook gently for 2 minutes

  •  Remove from the heat

  • Stir in the chopped coriander 

  • Serve

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