Matar Paneer

Instructions

1- Heat the oil in a frying pan over high heat until it’s shimmering hot.

2- Add the paneer, then turn the heat down a little.

3- Fry until it starts to brown at the edges, then turn it over and brown on each side – the paneer will brown faster than you think, so don’t walk away.

4- Remove the paneer from the pan and drain on kitchen paper.

5- Put the ginger, cumin, turmeric, ground coriander and chilli in the pan, and fry everything for 1 min.

6- Add the tomatoes, mashing them with the back of a spoon and simmer everything for 5 mins until the sauce smells fragrant.

7- Add a splash of water if it’s too thick.

8- Season well.

9- Add the peas and simmer for a further 2 mins, then stir in the paneer and sprinkle over the garam masala.

10- Divide between two bowls, top with coriander leaves and serve with naan bread, roti or rice.