Matar Paneer

Ingredients

1 TBSP oil

1 onion diced (I used frozen)

1 large garlic clove crushed/chopped

1TSP ground cumin, ground tumeric, garam masala, spicy paprika (you can use mild chilli powder) & ground coriander

2 cloves

2 cardamom pods

Generous amount of fresh ginger grated - I measure by eye as I just grate directly in but aprox 1/2-1TBSP depending on your love of ginger

300g tin of Mutti polpa tomatoes (or any tin toms but blitz them if they’re chunky)

1 cup of frozen petit pois

1/2-1TSP Demerara sugar

1 small block of paneer

2 TBSP creme fraiche

Big pinch of salt

Steps:

1. Add a splash of oil to a pan over low heat and add the onion, cook this low slow so almost golden - 20ish mins

2. Add garlic, ginger, cloves and cardamom seeds (removed from pods) cook for couple minutes

3. Add the rest of the spices, stir well and let it cook for a couple of minutes

4. Add the pulped tomato, a good pinch of salt, then fill half the tomato tin with water add to the pan, put the lid on and cook for 30 mins over low heat

5. Pour in the peas and cook with the lid on for 10 mins

6. Stir in the creme fraiche and add the sugar. At this point I will add a pinch more garam masala and spicy paprika if I feel it needs it, put lid on and cook for 15 mins

7. Add the chopped paneer and cook for a couple mins - longer than this and it will be rubbery (which I actually don’t hate!)

8. Serve with mango chutney, crispy onions, chopped coriander and paratha