Ingredients

• 5 medium/small onions

• Butter/ghee

• 2 large red peppers

• 1 tablespoon of ginger garlic paste

• 2 tins of chopped tomatoes

• 5 tbsp of double cream

• 2 thinly sliced green chillies (or more to taste)

• Coriander to garnish

• 2 blocks of paneer

• 1 tbsp turmeric

• 1 tbsp garum masala

• 2 tsp ground coriander

• 1 tsp ground cumin

• 1/2tsp ground clove, cayenne and/or chilli powder to taste, paprika for colour.

• Optional - taste spice blend and adjust the proportions to taste, more turmeric and cumin may be required, you should notice the clove - it won't be as noticeable in the finished dish but you'd miss it where it omitted.

Method

1. Generously salt and fry paneer in oil (if necessary in batches) - leave to one side.

2. Fry 3 finely diced onions (generously salted) in butter or ghee until just past translucent but with little colour, add peppers until softened, you can reserve these or roast for 20 minutes to get a better depth of flavour - keep watch, a bit of toasting is good but too much bitterness can be a bit gross.

3. Cook ginger garlic paste in the same pan your onions were in, adding a small amount more butter/ghee until paste is dryer/thickens - add spice blend and cook until very fragrant.

4. Add two tins of diced tomatoes - colour should be a warm brick red, add more turmeric and or paprika to achieve desired colour.

5. Add 2 thinly sliced onions (uncooked) and return reserved onions and peppers and add a cup of water and cook for as long as you see fit.

6. When ready to serve add double cream (or do it before - I don't care) and return paneer. Taste for seasoning, serve over rice or with naan, or both - I don't care about that either.