Matar Paneer

1. Heat the oil in a frying pan over high heat until it shimmers, add the paneer, then turn the heat down a touch. Fry until the edges start to colour, then turn to brown each side. It catches faster than you think, so stay with it. Lift out and drain on kitchen paper.
2. Add the ginger, cumin, turmeric, ground coriander and chilli to the pan and fry for 1 minute. Tip in the tomatoes, crushing them with the back of a spoon, and simmer for 5 minutes until fragrant, adding a splash of water if it gets too thick. Season well.
3. Stir in the peas and simmer another 2 minutes, then return the paneer and sprinkle over the garam masala. Spoon into two bowls, scatter with coriander, and serve with naan, roti or rice.

Tips from the ZestyPlate Kitchen

• Fry the paneer until just golden and keep an eye on it, as it colours quicker than you expect.
• Let the spices sizzle in the oil before the tomatoes go in; that is where the depth comes from.
• If the tomato base tightens up too much before the peas, loosen it with a splash of water.
• Fold the paneer in gently at the end so the cubes stay whole rather than breaking up.