2-4 hot green chillies, minced (or to taste) ½ tsp chai masala (yes, really) ½ tsp cumin seed powder 2 tsp sugar Salt to taste Method
In a bowl, whisk together the passata, coriander seed powder, cumin seed powder, garam masala, green chillies and sugar.
Heat the butter in a large pan and add the garlic, ginger, chillies and tomato puree. Cook this out on a medium heat for a few minutes. Add the tomato and spice mixture. Bring to a boil, stir and cover with a lid. Turn the heat down to low and boil with the lid on for around 10-15 minutes.
Uncover, add the cream, chai masala and season the sauce with salt. Give this a good mix. Rub the kasoori methi between your hands and add this to the sauce. If you’re using homemade paneer, add it straight in and if you’re using store-bought, grill the paneer cubes on one side until golden and add them in while hot. Heat through.
Serve with Indian bread and basmati rice. What a beauty. You might want to wash your hands super well with soap and water after handling kasoori methi, because it certainly aint the most alluring fragrance you’ll ever adorn your body with. Having said this, when added to rich curries it can produce the most amazing taste ever. I kid you not.
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