Matar Paneer

Method

1. Heat 1 tbsp of the oil and fry the paneer for 2–3 minutes until light golden on a few sides. Put it into a bowl of hot water so it stays soft.
2. Add the rest of the oil and the cumin, then fry the onions for 8 minutes until golden. Add the ginger-garlic paste for 1 minute.
3. Add the tomatoes, salt, chilli, turmeric and coriander and cook for 8–10 minutes until thick and the oil separates.
4. Add the peas and 1½ cups water. Cover and cook for 8 minutes (3 minutes for frozen peas).
5. Drain the paneer, add it and simmer for 5 minutes. Finish with the garam masala, cream and coriander.