Add paneer to a bowl of hot water. Allow it to rest for 10 minutes. Drain the water.
250 g Paneer
Heat oil in a large pan over medium heat. Add Cumin seeds.
2 tsp oil, 1 tsp cumin seeds
When they crackle and become fragrant, add onion, ginger, and garlic. Saute for 4-5 minutes or until the onion has softened and is translucent.
1 medium onion, 3 cloves garlic, 1 inch ginger
Now add the tinned tomatoes, salt, black pepper, cumin, coriander, cardamom powder, turmeric and chilli powder. Bring it to a boil and then cook over medium heat for further 8-10 minutes or until the masala mixture, comes together.
400 g tin chopped tomatoes, ½ tsp turmeric, ½ tsp chilli powder, ½ tsp ground cardamom, ¾ tsp ground cumin, 1 tsp ground coriander, salt to taste, ½ tsp black pepper
If you like the curry smooth, blend the onion and tomato masala until you have a smooth mixture. Add the sauce back to the pan, along with 3/4 cup of water.
¾ cup water
Add the red pepper, sliced green chilli and mix them into the curry. Cook for a further 2 minutes.
1 medium red pepper
Now add the paneer, cream, garam masala and coriander leaves. Stir well and heat through for another 1 minute.
2 Tsp fresh coriander, 250 g Paneer, 3 tbsp cream, 1 tsp garam masala
To finish off, add a tsp of kasuri methi rubbed between your palm and 1/2 tsp chilli flakes for extra heat.