Ingredients

Method

Open the pack of Paneer and cut into small cubes about 1cm sq. Heat half the oil in the pan till hot, then carefully add the Paneer so it doesn't splatter on to your arm. Fry briefly till golden but do not allow to darken as it will be bitter if you do, move the pieces around so they fry evenly. Drain on a plate lined with kitchen roll.

Add the remaining oil to your pan, heat till very hot then slide in the chopped onion. Fry till dark golden brown, then add the minced ginger. Fry briefly.

Now add the dry spices and stir till they lose their raw smell.

Then add the tomatoes, frying and stirring till it turns mushy and the oil starts to separate from the paste. Add salt and 1 cup hot water and bring to the boil. Allow to boil till slightly reduced and thickened.

Put in the peas and fried Paneer now, check for salt and turn off the heat. Add the garam masala and keep covered till ready to serve.

>>>This dish may be reheated in a microwave or in a medium oven till piping hot.