Paneer in herby tomato sauce

• ½ tsp cumin seeds tsp
• green chilli↗1

  chopped and seeded

• 3cm piece of fresh root ginger

  peeled and chopped

• tub Greek yogurt150g g
• light muscovado sugar↗1 tsp tsp
• ½ tsp garam masala tsp
• chopped fresh coriander2 tbsp tbsp

  leaves and stems

• juice of ½ lime
• tbsp tomato purée↗3
• frozen peas↗250g g
• pack paneer227g g

  cut into 1cm cubes

• 2-3 firm red tomatoes

  cut into wedges

• a handful of roasted cashew

  nuts, chopped, to serve

Step-by-step instructions

1. 1

   Toast the cumin seeds in a heavy pan to darken – about 30 seconds. Crush roughly with a rolling pin, then tip into a blender with the chilli, ginger, yogurt, sugar, garam masala, coriander, lime juice, tomato purée and 200ml/7fl oz water. Blitz until smooth.

2. 2

   Pour the sauce into a saucepan. Cook for 5 minutes, stirring often. Add the peas and simmer for 3-5 minutes until almost cooked.

3. 3

   Stir in the paneer and tomato and heat through for 2-3 minutes. Scatter with cashews.