Instruction

• 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
• 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