Mattar paneer curry with peas and cheese
- 2tbsp sunflower oil
- 2 x 226g packs Everest Paneer cheese, cubed
- 2tbsp fresh ginger, grated
- 2 cloves garlic, crushed
- 1tsp ground cumin
- 1tsp ground coriander
- 1tsp ground turmeric
- 1tsp chilli powder
- 400g can chopped tomatoes
- 300g frozen peas
- 2tbsp chopped fresh coriander
- Rice or naans, to serve
Heat the oil in a pan and fry the cheese until golden, being careful not to overcook it. Drain on kitchen paper.
Add the ginger, garlic and ground spices to the oil left in the pan. Fry over a low heat for 1 min. Add the tomatoes and simmer gently for 3 mins.
Add the peas and simmer for 5 mins. Return the cheese to the pan, heat through, scatter on the coriander and serve with rice or naans.