TODAY’S RECIPE: Matar paneer

SIMPLE curry. SERVES 2

Ingredients

1 tbsp sunflower oil 225g paneer, cut into 3cm cubes 2.5cm piece ginger, grated 1 tsp ground cumin 1 tsp turmeric 1 tsp ground coriander 1 green chilli, sliced 4 large ripe tomatoes, Method 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 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. Remove the paneer from the pan and drain on kitchen paper.

2 Put ginger, cumin, turmeric, ground coriander and chilli in pan, and fry it all for one minute. Add tomatoes, mashing them with the back of a spoon and simmer everything for five minutes until the sauce smells fragrant. Add a splash of water if too thick. Season well. Add the peas and simmer for a further two minutes, then stir in paneer and sprinkle over the garam masala. Divide between two bowls, top with coriander leaves. Serve with naan bread, roti or rice.

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