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1
For the marinade:
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2
Combine the yogurt, coriander powder, half the grated ginger and the salt in a bowl with the paneer.
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3
Stir, cover and refrigerate for 1 hour.
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4
Making the curry:
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5
Heat some olive oil in a large deep skillet.
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6
Add the paneer pieces, one at a time, and cook until golden brown on all sides.
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7
Be careful not to overcrowd the pan.
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8
Once all the paneer is cooked, transfer to a plate and set aside.
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9
In the same skillet, cook the onion for 5 minutes until translucent.
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10
Then add the turmeric powder (adds a bright yellow color) and cook for a few seconds.
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11
Add the 3 cloves of minced garlic and the green chili and cook for a minute.
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12
Next add the tomato puree, the remaining grated ginger and grate the remaining clove of garlic directly over the puree.
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13
Cook until slightly thickened.
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14
Add the garam masala, chili powder and the tandoori masala.
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15
Add the crushed tomatoes.
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16
You may need to add more garam masala or salt since the canned tomatoes tends to be bland.
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17
Add in the cream, stir, cover and let it simmer for 1012 minutes.
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18
Add the paneer cubes back in, carefully, stir and let the whole thing simmer another 58 minutes until thick.
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19
Stir in the chopped cilantro.
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20
Garnish with cilantro and enjoy!
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21
Best served with rice or naan.
