For the curry sauce:

1 large onion, peeled and roughly chopped

4 garlic cloves, peeled

1 thumb-sized piece of fresh ginger, peeled and roughly chopped

3 tablespoons unsalted butter

1 tablespoon neutral oil (such as sunflower or vegetable oil)

¼ teaspoon salt

1 ½ tablespoons garam masala

1 tablespoon medium curry powder

1 teaspoon paprika

½ teaspoon ground cinnamon

180 ml (¾ cup) vegetable stock (or chicken stock if preferred)

400 ml (14 oz) passata (tomato purée)

2 tablespoons tomato paste

2 teaspoons sugar

6 cardamom pods

175 ml (¾ cup) heavy cream (double cream)

450 g (1 lb) paneer, cut into bite-sized cubes

To serve:

Fresh coriander (cilantro), roughly chopped

Thinly sliced red onion

Nigella seeds (optional but recommended)

Warm naan bread or basmati rice

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Make the base:
In a blender or food processor, combine the chopped onion, garlic, and ginger. Blend until you have a smooth paste.
Sauté the aromatics:
Heat the butter and oil in a large frying pan or skillet over medium heat. Add the onion mixture and cook for 5–6 minutes, stirring occasionally, until the mixture turns golden brown at the edges.
Add the spices:
Stir in the salt, garam masala, curry powder, paprika, and cinnamon. Let the spices toast for 1–2 minutes until fragrant—this deepens the flavor.
Build the sauce:
Pour in the vegetable stock, passata, tomato paste, sugar, and cardamom pods. Stir well and bring the mixture to a gentle boil. Lower the heat and let it simmer for about 10 minutes, stirring occasionally, until the sauce thickens slightly.
Finish the curry:
Remove the cardamom pods (or simply fish out the cotton thread if you used the tip below). Stir in the heavy cream and allow it to heat through for 1–2 minutes.
Add the paneer:
Gently fold in the paneer cubes, stirring carefully so they don’t break apart. Simmer for another 3 minutes, just until the paneer is warmed through and coated in the sauce.
Serve and enjoy:
Garnish with chopped coriander, red onion slices, and nigella seeds. Serve with warm naan or rice for a complete meal.

You can substitute paneer with tofu for a lighter, dairy-free option.
Make it vegan by using plant-based butter, coconut cream, and firm tofu instead of paneer.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat with a splash of water or cream.