Spiced paneer with tomato and green peas

Travelling through the bustling by-lanes of Old Delhi when I visit India is always a reminder of how popular pancer is. You can spot loads of dairy sShops that stock panccr. It is a versatile ingredicnt, uscd in Indian vegetarian cooking, and has a mild flavour, which is great as it soaks up all the goodness of the spices. In fact, most strect stalls serve fresh paneer simply sprinkled with spices because it is so good. Paneer cooks really quickly, so if you are making this curry in advance, my tip is to fry the paneer prior to making the gravy. Once fried, soak it in water while you are making the curry, SO it stays soft. Add the paneer right at the end, while the gravy is simmering.

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Step 1

In a spice grinder or pestle and mortar, grind the cumin seeds and coriander seeds to a powder and set aside. In a blender, olend the ginger and garlic with a splash of water to form a smooth paste, then remove and set aside. In the same blender, blitz the tomatoes, along with the tomato purée, and set aside

Step 2

Heat the oil in a heavy-based non-stick saucepan over a medium heat, Add the onions and fry for 12-14 minutes stirring well as they begin to change colour, then add the ginger and garlic paste. Fry well for 2 minutes, stirring continuously. Add the ground cumin and coriander seeds along with the turmeric and chilli powder. Fry for 1 minute then add a splash of water, stirring to make sure it doesn't stick to the bottom of the pan. Continue cooking out the raw flavour of the spices for a further minute

Step 3

Tip in the blended tomatoes and cook for 5-7 minutes, stirring well. At this stage, add the sugar, salt and water. Cover and simmer over a low heat for 5-6 minutes. Add the paneer and continue to simmer for 5 minutes, then add the frozen green peas and the garam masala. Simmer for 2 minutes, then turn off the heat. Garnish with fresh coriander and serve with paratha or pulao and raita