400g |
Paneer, in 3–4 cm cubes |
500g |
vine tomatoes, quartered |
1 tablespoon |
vegetable oil |
60g |
unsalted butter |
1 |
black cardamom pod |
6 |
green cardamom pods |
5cm |
cinnamon stick |
4 |
cloves |
20g |
root ginger, grated, (peeled weight) |
4 |
garlic cloves, grated |
1 tablespoon |
tomato puree |
2-4 |
small green chillies, whole but pierced with the tip of a knife |
1/2 teaspoon |
garam masala |
1 teaspoon |
paprika, or enough to get a good colour |
1 1/2 rounded teaspoons |
dried fenugreek leaves, crushed with your fingers |
|
salt, to taste |
1 1/4-1 1/2 teaspoons |
caster sugar, or to taste |
60-80ml |
single cream, or to taste |