Directions

1Add the oil to a large saucepan and heat on a medium heat.

2Add the cumin seeds. When you start smelling the pungent aroma of the cumin, add the chopped chillies, ginger and garlic and stir continuously for around one minute.

3Add the finely chopped onions and cook for 10 minutes or until the onions have browned.

4Reduce the heat to low and then add the cumin powder, coriander powder and turmeric powder and stir until the spices coat the browned onions.

5Add the pureed tomatoes, increase the heat to medium again and stir continuously. The mixture will thicken and become really concentrated, which should take 2-3 minutes.

6Add the paneer and peas then mix well. Stir for around 1 minute.

7Add the hot water from the kettle and mix well.

8Reduce the heat to low, cover the pan with a lid and simmer for 5 minutes.

9Stir in the fresh coriander and serve with rice, naan or roti.