Mattar paneer

Ingredients:

• wholegrain rice

• 30g garlic (about 6 cloves)
• 30g ginger
• 30g tomato paste
• 1 teaspoon salt
• 3 teaspoons garam masala
• 1.5 teaspoon Kashmiri chilli powder
• 1 teaspoon ground cumin
• 0.5 teaspoon ground cinnamon
• 0.25 teaspoon ground cloves

• olive oil
• 1 red onion
• 400g can of tomatoes
• 450g paneer
• 350g frozen green peas
• 50g double cream

Methods:

• Start boiling the rice.
• Pre-heat the frying pan with a splash of olive oil. Cube the paneer and fry it until golden on most sides.
• Meanwhile, make the curry paste: handblender roughly chopped garlic and ginger (no need to peel the ginger) with tomato paste, salt and spices - garam masala, chilli, cumin, cinnamon and cloves.
• Open the tomato can. If they are not already finely chopped, handblender them.
• In a heavy bottom pot, heat a bit of oil. Add the curry paste and fry it for a minute, stirring constantly, until it smells really good. Add the tomato can and let it all simmer.
• Defrost the green peas and add them in.
• Once the paneer cubes are ready, add them in too. Give them a couple of minutes to simmer together.
• Take off the heat, and stir in the cream. Taste and adjust salt, spiciness (Kashmiri chilli powder) and creaminess. Serve with rice.