Step 1

Place the roughly chopped onion, garlic and ginger into a food processor and blend until smooth.

Step 2

Heat the butter and oil in a large frying pan over a medium-high heat.

Step 3

Add the minced onion, garlic and ginger to the pan and cook for 5-6 minutes, stirring occasionally until the onion starts to brown at the edges of the pan.

Step 4

Add the salt, garam masala, curry powder, paprika and cinnamon. Stir and cook for 1-2 minutes, until the spices start to release their fragrance.

Step 5

Add the stock, passata, tomato puree, sugar and cardamom.

Step 6

Bring to the boil and simmer for 10 minutes until thickened.

Step 7

Remove the cardamom then stir in the cream and allow to heat through.

Step 8

Carefully stir in the paneer and cook for a further 3 minutes, until the paneer is heated through.

Step 9

Serve with some freshly chopped coriander, thinly sliced red onion and a sprinkling of Nigella seeds. I like to serve mine with naan bread for dipping too.