Matar paneer

• sunflower oil↗1 tbsp tbsp
• paneer225g g

  cut into 3cm cubes

• ginger↗2.5cm piece

  grated

• ground cumin↗1 tsp
• turmeric↗1 tsp
• ground coriander↗1 tsp
• green chilli↗1

  finely sliced

• large ripe tomatoes↗4

  peeled and chopped (or ½ 400g can chopped tomatoes)

• frozen peas↗150g g
• garam masala↗1 tsp
• coriandersmall pack

  roughly chopped

• naan bread↗

  roti or rice, to serve

Step-by-step instructions

1. 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 brown faster than you think, so don’t walk away. Remove the paneer from the pan and drain on kitchen paper.

2. 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. 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.