Kim's Kitchen

Splash of vegetable oil
200g paneer, cut into cubes
1 squash (about 900g), peeled and diced
1 onion, finely chopped
1 garlic clove, peeled
1 x 5cm piece of ginger, grated
Small bunch of coriander, stems chopped and leaves reserved for garnish
1-2 tbsp garam masala, to taste
Chilli powder, to taste
2 tins chopped tomatoes
150ml double cream
Cooked rice, to serve

1. Heat the oil in a large pan over a high heat and fry the paneer for several minutes until golden. Place on kitchen roll to drain. Add more oil and cook the squash, turning it until caramelised (about 10 minutes) and drain.

2. Add more oil if needed and gently fry the onion, garlic, ginger and coriander stems for about 5 minutes, then add the garam masala and chilli and cook for a further minute.

3. Add the tomatoes and squash and simmer for 20 minutes, stirring occasionally until thickened. Add the paneer and cream and warm through. Sprinkle with coriander leaves. Serve with rice.