Curry? On fries? Yes please. This God-tier curry is a take on the take away classic, chicken tikka masala. Spicy chunks of paneer swim in a beautiful rich sauce. It's obviously great on fries but would be equally at home on a steaming mound of basmati rice, or scooped in the invitingly buttery folds of a flakey piece of paratha.
Preheat the grill to its highest setting. Cut the paneer into roughly two and a half cm chunks. Whisk the yoghurt, tandoori spice blend, ginger garlic paste and salt. Stir the paneer through the marinade and leave for around 30 minutes.
Spread the paneer on a baking tray and grill until it's blackened all over, turning frequently. This can be done on a BBQ too.
Heat the oil in a deep sided saucepan and fry the dried spices until they start to sizzle. At this point, add the ginger and garlic paste and cook for a few seconds until smelling aromatic (as opposed to raw and garlicky). Add the onions and cook everything, adding splashes of water if it looks like it's catching, until the onions are cooked through and golden brown.
Add the tomato puree and cook out briefly before adding the dry spices. Stir through the sauce. Everything should start smelling very nice.
Add the chopped tomatoes and their juice and stir everything through the sauce. Let it cook for around 10 minutes until thickened, then add the honey, cream, butter and cashew cream. Stir it all through the sauce.
Stir through the cooked paneer pieces and cook for a further 5 minutes until softened.
Spoon the curry and paneer over the fries, drizzle with a little more double cream and scatter with the fenugreek leaves.
