Mutter Paneer

One of our favourite vegetarian curries, this is more than just a side to your meaty main – everyone will be reaching for seconds. We’ve added star anise for a light aniseed flavour, but you could remove this, if you prefer.

Hands-on time 15min. Cooking time about 45min. Serves 4 as a main course, or 6-8 as a side

2tbsp vegetable oil 1 onion, finely chopped 2tsp garam masala 1tsp ground cumin 1tsp ground coriander 1 star anise 3 garlic cloves, crushed 5cm (2in) fresh ginger, grated 1 red chilli, deseeded and finely chopped 1tbsp tomato purée 400g tin chopped tomatoes 400ml (14fl oz) hot vegetable stock 150g (5oz) frozen petits pois Pinch caster sugar, to taste 2 x 226g packs of paneer, cut into 3cm (1¼in) cubes Coriander leaves, to garnish (optional)

1 Heat 1tbsp of the oil in a large saucepan and cook the onion for 10min, until softened and beginning to brown. Add the spices and cook for a further 2min, until fragrant, then add the garlic, ginger, chilli and tomato purée and continue to cook for 3min.

2 Pour over the chopped tomatoes and stock, bring to the boil and reduce to a simmer. Cook for 1520min, until the sauce has reduced and thickened slightly, adding the petits pois for the final 5min. Season with salt, pepper and a pinch of caster sugar, if it’s a little tart.

3 Meanwhile, heat the remaining oil in a frying pan and fry the paneer on each side until golden and crisp. Using a slotted spoon, transfer to the sauce and sprinkle with coriander leaves to serve, if you like.

PER SERVING (for 4) 499cals, 33g protein, 34g fat (18g saturates), 13g carbs (11g total sugars), 4g fibre