Method

• 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