Matar Paneer

• Sunflower Oil1 tbls
• Paneer8 oz
• Ginger2
• Cumin1 tsp
• Turmeric1 tsp
• Coriander1 tsp
• Green Chilli1
• Tomato4 large
• Peas5¼ oz
• Garam Masala1 tsp
• CorianderSmall bunch
• Naan Breadto serve

Instructions

1. 1

   Heat the oil in a frying pan over high heat until it’s shimmering hot.

2. 2

   Add the paneer, then turn the heat down a little.

3. 3

   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.

4. 4

   Remove the paneer from the pan and drain on kitchen paper.

5. 5

   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.

6. 6

   Add a splash of water if it’s too thick.

7. 7

   Season well.

8. 8

   Add the peas and simmer for a further 2 mins, then stir in the paneer and sprinkle over the garam masala.

9. 9

   Divide between two bowls, top with coriander leaves and serve with naan bread, roti or rice.