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Matar paneer

SERVES 3-4 PREP 5 mins COOK 25 mins EASY

Melt 25g butter in a pan. Add 2 bay leaves, 2 crushed garlic cloves, 1 tbsp chopped ginger, 1 tbsp tomato purée and 2 tbsp balti paste. Stir for 1-2 mins until everything is sizzling. Stir in 400ml passata, 150ml double cream, 2 tbsp cashew butter and 1 tbsp honey. Season well. Bubble for 5 mins until the sauce thickens, then add 250g paneer, cut into cubes and 150g frozen garden peas. Add a squeeze of lemon and serve with Indian breads or rice and chutneys, if you like.