Peas with paneer (Matar paneer)

1. Cut the paneer into 2 cm cubes, fry lightly on all sides in 1 tablespoon of oil and put into lukewarm water so it stays soft.

2. Blend the onions, ginger, garlic and green chillies with a little water into a paste; purée the tomatoes separately.

3. Heat the remaining oil in a pan, add the cumin seeds and, when they sizzle, the onion paste; fry over medium heat for 8-10 minutes until golden and fragrant.

4. Add the turmeric and chilli powder, stir for 30 seconds, then pour in the tomato purée and cook for 6-8 minutes until the oil separates.

5. Pour in the water, add salt and the peas and cook for 5 minutes (3 minutes is enough for frozen peas). Add the drained paneer, stir in the garam masala and cream and cook for another 2-3 minutes.

6. Serve with roti, paratha or jeera rice.

Tip: One of North India's favourite everyday vegetarian dishes. It's just as good with frozen peas; don't fry the paneer too long or it will toughen.