Heat the butter in a pan
Finely chop the onion and add to the butter. Add a pinch of salt.
Once the onion starts browning add the garlic.
Add the chilli powder after the onion has turned golden brown and cook for about 30 seconds. The chilli powder should turn slightly brownish but not burn.
Add the Passata and cook on a medium high heat. Keep stirring at regular interval. The passata should dry and reduce. Once the passata turns slightly brown add the double cream.
Cook for about 2 minutes. Add salt to taste. Cut paneer into small cubes and add to the curry. In case the curry feels to dry add 1-2 tbsp of water.
Take off the heat. Put in a serving bowl. Garnish with chopped coriander leaves and a drizzle of cream.
Substitute Passata for chopped tomatoes to get a more rustic and chunky curry. Do not cook a lot after addition of cream. Feel free to experiment and add a few veggies like green peppers to add colour to the dish. Add veggies when adding the tomatoes. Deep fry the paneer before adding to the curry for a richer taste.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.