Spicy Paneer Tikka Masala

For the marinade:

Combine the yogurt, coriander powder, half the grated ginger and the salt in a bowl with the paneer. Stir, cover and refrigerate for 1 hour.

Making the curry:

Heat some olive oil in a large deep skillet. Add the paneer pieces, one at a time, and cook until golden brown on all sides. Be careful not to overcrowd the pan. Once all the paneer is cooked, transfer to a plate and set aside.

In the same skillet, cook the onion for 5 minutes until translucent. Then add the turmeric powder (adds a bright yellow color) and cook for a few seconds. Add the 3 cloves of minced garlic and the green chili and cook for a minute.

Next add the tomato puree, the remaining grated ginger and grate the remaining clove of garlic directly over the puree. Cook until slightly thickened. Add the garam masala, chili powder and the tandoori masala. Add the crushed tomatoes. You may need to add more garam masala or salt since the canned tomatoes tends to be bland. Add in the cream, stir, cover and let it simmer for 10–12 minutes.

Add the paneer cubes back in, carefully, stir and let the whole thing simmer another 5–8 minutes until thick. Stir in the chopped cilantro. Garnish with cilantro and enjoy! Best served with rice or naan. Makes 6 servings.