Paneer

1. Pour milk into a heavy bottom pot and bring it to a gentle simmer on medium heat.
2. Stir continuously to ensure that the milk doesn’t scald or scorch at the bottom.
3. When the milk forms bubbles, pour in the vinegar and salt and stir.
4. Remove from heat and it should already start to separate.
5. Allow the milk to cool completely.
6. Once cooled, pour into a cheesecloth lined bowl to strain.
7. Wring the cheesecloth and squeeze out any excess whey then wrap it and place a heavy object on top of the cheesecloth (about 45-50 minutes) to remove any excess liquid.
8. Once it has been pressed and all the liquid has been drained, remove the paneer from the cheesecloth and place in a container to mould.
9. You can use it immediately or refrigerate it for up to 2 weeks.
10. I cut it into cubes and browned in a little oil before adding it to the sauce. Enjoy!!

Sauce

1. Heat the oil in a pan and sauté the onion till soft.
2. Add in the ginger & garlic, masala, and spices.
3. Allow it to cook for a few minutes.
4. Pour in the tomatoes and allow them to cook for about 8-10 minutes until the tomatoes have broken down and the mixture has thickened (use the back of a spoon to break down the tomatoes).
5. Pour in the cream and butter and allow it to cook for a further 10 minutes until it has thickened.
6. Add in the browned paneer cubes, garnish with coriander, serve with naan and enjoy!!

Naan

1. Mix the yeast and sugar into the warm water.
2. Allow it to sit for about 10 minutes until it foams.
3. Mix flour and salt together.
4. Pour in the yeast mixture, oil, and milk.
5. Stir well until a soft dough is formed.
6. Turn out onto a lightly floured surface and knead for 10 minutes.
7. Place in an oiled bowl and cover, allow rising in a warm spot for an hour.
8. Once risen, divide into smaller pieces and roll out.
9. Cook on a hot pan brushing either side with melted butter.