Ingredients
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Method
- 1
Heat the oil in a large pan. Add the cumin seeds for 20 seconds, then the onion. Cook for 10 minutes until soft and pale gold.
10 min - 2
Add the ginger and garlic for 1 minute, then the turmeric, coriander and chilli powder for 30 seconds.
- 3
Pour in the tomatoes, salt and sugar. Simmer for 12 minutes, stirring now and then, until thick. Blend with a stick blender if you like a smooth sauce.
12 min - 4
Add 100 ml water, the peas and paneer. Simmer gently for 6 minutes until the peas are tender and the paneer has taken on colour.
6 min - 5
Stir in the cream and garam masala and warm through for 1 minute. Scatter with coriander and serve with naan or rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.