Paneer Tikka Masala

For the sauce (makes multiple batches):

500ml of natural yoghurt (lidl)

1 tsp Pataks Kashmiri Paste (indian supermarket)

1½ tsp Pataks Tandoori Paste (indian supermarket)

2 tsp Pataks Tikka Paste (indian supermarket)

(all found at local indian supermarket)

For the curry (makes 1-2 servings, depending on your appetite). Average Indian restaurant size

400ml base curry gravy (I use this one) – [https://www.ebay.co.uk/itm/182494896141](https://www.ebay.co.uk/itm/182494896141) (ebay)

1/2 ladle of granulated white sugar (lidl)

1 ladle of coconut milk powder (found at local indian supermarket)

1/2 ladle of ground almonds (lidl)

1 ladle of sauce we made earlier

1½ ladle of single cream (lidl)

10 regular sized pieces of paneer

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Add all ingredients together in a frying pan, mix , then add the cream at the end.