Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Mix together 1 tbsp of tikka curry powder and the yogurt in a bowl, add the paneer and pepper, mix well and leave while you make the sauce.
Heat the oil in a pan and fry the onion until soft and going golden at the edges. Add the ginger and garlic, and cook for 2 minutes. Add another 2 tbsp of the curry powder and stir until the mixture smells fragrant then add the passata, tomato purée and sugar, and bring everything to a simmer. Cook for 10-15 minutes or until the sauce thickens, then add the cream and simmer gently for 2-3 minutes.
Heat the grill to high. Spread the paneer and pepper on a non-stick baking tray and grill, turning, until sizzling and charred at the edges.
Add to the sauce, season and stir in a knob of butter and the coriander. Simmer for 2 minutes then serve with rice and naans.