Coconut milk paneer curry

The coconut milk makes this a softer, creamier curry. I keep the paneer cooking time short so it stays tender.

Method

1. Heat the oil in a pan. Add the bay leaf, cumin seeds, and cardamom. When fragrant, add the onion and cook until golden. Stir in the ginger-garlic paste and cook for another minute.
2. Add the tomatoes, turmeric, and salt. Cook until the tomatoes soften. Stir in the ground coriander, garam masala, and chilli powder, and cook briefly so the spices bloom.
3. Pour in the coconut milk and water. Bring to a gentle simmer and cook until the sauce thickens slightly, about 8–10 minutes. Add a splash more water if it becomes too thick.
4. Add the paneer and warm it through for 2–3 minutes without a hard boil. Turn off the heat, taste for salt, and finish with coriander.