If required, heat the oil in a wok or pot over a medium/high heat
Step 2
Add the ginger and garlic into a blender with a splash of water and puree. Add this mixture to the pot with the green chillies. Cook for 1-2 minutes over a medium/low heat
Step 3
Stir in the onions and cook until golden brown. This should take about 10 minutes
Step 4
Pour in the tomatoes and cook for 5 minutes over a medium/high heat
Step 5
Add the coriander, cumin, red chilli, turmeric, garam masala and salt. Cook for 2 minutes before adding the kasuri methi if using
Step 6
Add in the chopped pepper and paneer. Pour in 175 ml water and cream. Simmer for 5 minutes over a low heat
Step 7
Check for seasoning and if the passata is a little sour, add a pinch of sugar
Add the ginger and garlic into a blender with a splash of water and puree. Add this mixture to the pot with the green chillies. Cook for 1-2 minutes over a medium/low heat
