Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 1 tbsp sunflower oil
• 8 oz paneer, cut into ¾ in cubes
• 1 in piece of fresh ginger, finely grated
• 1 tsp cumin seeds
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1 green chilli, finely chopped
• 4 large tomatoes, chopped (or 14 oz canned chopped tomatoes)
• 5¼ oz frozen peas
• 1 tsp garam masala
• 1/2 tsp fine salt, plus more to taste
• Small bunch of fresh coriander, roughly chopped
• Naan bread, to serve

Method

1. Heat the oil in a large frying pan over medium-high heat. Add the paneer cubes and fry, turning, for 3 to 4 minutes until golden on most sides. Lift out and set aside.
2. Reduce the heat to medium. Add the cumin seeds to the same pan and let them sizzle for 30 seconds.
3. Stir in the ginger and green chilli and cook for 1 minute.
4. Add the turmeric and ground coriander, stir for a few seconds, then add the chopped tomatoes and salt.
5. Simmer the sauce for 8 to 10 minutes, stirring occasionally, until thickened and the oil starts to show at the edges.
6. Stir in the peas and a splash of water if the sauce is very thick, and cook for 2 to 3 minutes.
7. Return the paneer to the pan, sprinkle over the garam masala, and simmer gently for 2 to 3 minutes until the paneer is heated through.
8. Scatter with fresh coriander and serve with warm naan bread.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).