Matar Paneer

Toast the coriander and cumin seeds in a dry frying pan over a medium heat and leave to cool. Grind the toasted seeds in a spice grinder or pestle and mortar. Set aside for later use. Add oil to the same frying pan you used to toast the spices. Cut the paneer into 4 cm cubes and fry over a medium-high heat until golden on all sides. Treat the paneer carefully so it doesn’t break up or stick. Place the fried paneer onto a plate lined with kitchen paper. Using the same spice grinder or pestle and mortar, grind the garlic and ginger with a splash of water to make a paste. Add oil to a saucepan and cook the onion over a medium heat for around 15 minutes, until soft and starting to colour. Add the paste and stir well. Then add the ground coriander and cumin, turmeric, and chilli powder, stir and cook for 30 seconds. Add the tinned tomatoes and tomato purée to the pan. Half fill the tin with water and add that to the pan too, stir well and place the lid onto the saucepan and bring to the boil. Once boiling, reduce the heat to low, remove the lid and simmer for around 15 minutes until the liquid has started to thicken. Add the peas and paneer to the pan, along with the salt, stir and cook for a further 5 minutes with the lid on. Serve with rice or freshly cooked breads and scatter with coriander leaves.