Quick matar paneer
- By Jo Ingleby Jo Ingleby
Fry chopped onion until soft and starting to brown. Add a little water or whey as it cooks to stop the onion burning. Add 2 cloves of garlic, a thumb of ginger and a red chilli, all finely chopped. Fry for 5 minutes with another splash of water or whey. Add 1tsp each of turmeric, ground cumin; coriander and mustard seeds. Cook for a few minutes then add a tin of chopped tomatoes and 100ml of water or whey and simmer for 10 minutes. Season to taste with sugar, salt and lemon. Cook for a further 5 minutes before adding 100g peas and the paneer broken into rough chunks. Stir once and leave for a few minutes for the paneer to warm and the peas to cook.
Serve with basmati rice, garnished with coriander and lemon wedges.