Serve this classic veggie Indian dish with cheese and peas in a spicy tomato sauce as an easy midweek meal. It takes just 25 minutes to make
1 tbsp sunflower oil 225g paneer, cut into 3cm cubes 2 1/2cm piece ginger, grated 1 tsp ground cumin 1 tsp turmeric 1 tsp ground coriander 1 green chilli, finely sliced
4 large ripe tomatoes, peeled and chopped (or 1/2 400g can chopped tomatoes)
150g frozen peas
1 tsp garam masala small pack coriander, roughly chopped naan bread, roti or rice, to serve
1 Heat the oil in a frying pan over a high heat until it’s shimmering hot. Add the paneer, then turn the heat down a little. 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.
2 Remove the paneer from the pan and drain it on some kitchen paper.
3 Put the ginger, cumin, turmeric, ground coriander and chilli in the pan, and fry everything for 1 min.
4 Add the tomatoes, mashing them with the back of a spoon and simmer everything for 5 mins until the sauce smells fragrant. Add a splash of water if it’s too thick.
5 Season well. Add the peas and simmer for a further 2 mins, then stir in the paneer and sprinkle over the garam masala.
6 Divide between two bowls, top with coriander leaves and serve with naan bread, roti or rice.
PREP: 15 MINS COOK: 10 MINS EASY SERVES 2