Instructions: Heat the oil and add the ginger and garlic pastes.

Fry for a minute.

Add the onion paste and fry until the oil separates.

Then add the tomato puree and all the spices.

Stir well.

Add the salt and the sugar and simmer for 5 minutes.

Drop in the paneer gently without breaking it.

Simmer for 1 minute and take off the heat.

Serve hot with a generous swirl of cream on top and fresh hot naan.

The second recipe is a rich blend of cottage cheese and spices. Paneer available at most indian grocery shops or make own (qv). Nearly every high street indian restaurant outside India is called a tandoori restaurant though sometimes it does not feature any tandoor cooked food at all.

Serves 4

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