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, finely sliced
4 large ripe tomatoes, 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
Method
STEP 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.
STEP 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.
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