Chilli Garlic Paneer (British Indian Restaurant / BIR Style)

For this recipe I use 2-3 cm paneer cubes that I've coated in flour and salt and quickly deep fried for around a minute and a half to crisp and seal

heat 3 tablespoons of ghee or oil in a pan on high and add half a finely sliced onion along with half a finely sliced green pepper and fry for a couple of minutes stirring frequently

add in 1 tomato cut into about 8 pieces and optionally a small handful of finely sliced white cabbage and stir through for a further minute

sprinkle over 2 chopped green finger chillies and 1 tablespoon of garlic and ginger paste. Fry for around 30 seconds until the bitter smell of the garlic disappears

add in 1 teaspoon of chilli powder or 1/2 a teaspoon Mr Naga pickle along with 1/2 a teaspoon of salt and 1 teaspoon of mix powder and mix through thoroughly. Add a little heated up base gravy to keep things moving if required and fry for a couple of minutes

tip in 3 tablespoons of tomato puree mixed with 9 tablespoons of water to allow it to incorporate easier, stir through and allow the bitterness of the tomatoes to cook out for a couple more minutes scraping the sides and bottom when necessary to incorporate the caramelised bits

add in 250 ml of heated base gravy, incorporate and allow to reduce for a minute or two before adding in the paneer

stir to coat and serve when the paneer is heated through and the sauce is the consistency you like with a sprinkle of fresh chopped coriander