Combine the tomato passata, cream, ginger, garam masala, lemon juice, sugar, green chilli, 1 teaspoon of the salt, chilli powder, ground roasted cumin and dried fenugreek leaves
(if using) in a bowl. Stir thoroughly and set aside.

Put the cubed cheese into another bowl. Add ¼ teaspoon of salt and some black pepper. Toss well to mix.

Put the butter, oil and cumin seeds in a medium, non-stick pan and set over a medium heat. Put all the cheese cubes in the pan in a single layer and brown them very lightly on at least two sides. Pour the tomato sauce over the top and stir to mix. Bring to a simmer, then heat very gently for 4–5 minutes,

Stirring with a light hand as you do so. Serve yummy 😋