Matar Paneer

1 tbsp sunflower oil

225g paneer, cut into 3cm cubes 2½ cm 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 ½ 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 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 cook faster than you think, so don’t walk away. remove the paneer from the pan and drain on kitchen paper. 2

Put the ginger, cumin, turmeric, ground coriander and chilli in the pan, and fry everything for 1 min. 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. season well. 3

Add the peas and simmer for a further 2 mins, then stir in the paneer and sprinkle over the garam masala. Divide between two bowls, top with coriander leaves and serve with naan bread, roti or rice.