Step 1

Place the olive oil in a frying pan over medium to low heat

Step 2

Pan-fry the paneer on both sides, until crispy/golden brown, and take it off the pan. Keep it aside.

Step 3

In the same pan with the remaining oil, sauté the onions until translucent and caramalised. This means the onions need to fully release their sweetness.

Step 4

Add the garlic and chilli to the pan, and mix it altogether until fragrant.

Step 5

Sprinkle the thyme, and saute for a few seconds.

Step 6

Add the sun-dried tomatoes and sauté until fragrant.

Step 7

Pour in the cooking cream/double cream and gently mix it all in for a few minutes. The oils from the sun-dried tomatoes should slowly start to emulsify with the fat in the cream. Let this mixture reach a bubbling simmer.

Step 8

Now season this sauce with some salt and pepper.

Step 9

Once the cream has slightly thickened, and the colour of the mixture has turned into a beautiful shade of pink, add in your paneer.

Step 10

Gently coat the paneer with the sauce. Don't let it sit in the heat for too long. Once the paneer is fully coated, take the pan off the gas and plate it.

Step 11

Garnish your Marry Me Paneer with some parsley and chilli flakes. Serve warm.