Matar Paneer

Begin by heating the sunflower oil in a frying pan over high heat until it shimmers invitingly, signaling it's ready for the paneer. Carefully add the paneer cubes to the hot oil, then reduce the heat slightly. Fry the paneer, watching closely as it starts to crisp and brown around the edges — this happens quicker than you might expect, so stay attentive to avoid burning. Turn the cubes over to brown all sides evenly, giving them a beautiful golden crust. Once perfectly browned, remove the paneer from the pan and place it on kitchen paper to drain excess oil. Into the same pan, add freshly grated ginger, cumin seeds, turmeric, ground coriander, and finely chopped green chilli. Fry these fragrant spices for about 1 minute, allowing their aromas to bloom and infuse the oil. Next, add the chopped tomatoes. Use the back of a spoon to gently mash them, releasing their juices. Let this mixture simmer gently for approximately 5 minutes until it thickens slightly and the sauce emits a wonderful, fragrant scent. If the sauce becomes too thick, add a splash of water to loosen it. Season the sauce generously with salt to enhance all the flavors. Stir in the peas and let the curry simmer for another 2 minutes, allowing the peas to cook through and meld with the spices. Finally, return the golden paneer cubes to the pan. Sprinkle over the garam masala for a finishing touch of warm, complex flavor and stir gently to combine. Serve the Matar Paneer hot, divided between two bowls, garnished generously with fresh coriander leaves. This dish is best enjoyed with warm naan bread, soft roti, or fluffy basmati rice to soak up the luscious sauce. Tip: For a richer taste, you can marinate the paneer briefly in a little turmeric and salt before frying. Keep an eye on the paneer while frying as it browns fast and you want a crispy outside with a soft center.