Quick Paneer and Pea Curry

Blend the onion, garlic, and ginger together in a food processor or with a stick blender until a smooth paste.

Heat 2 tablespoons of the oil in a large frying pan and fry the paneer for 3 minutes per side until golden; remove to a plate.

Add the remaining oil to the pan and fry the onion paste for 8 minutes over a medium heat until it darkens and separates from the oil.

Stir in the cumin, turmeric, and garam masala, cook for 30 seconds, then add the chopped tomatoes and water.

Simmer for 5 minutes until the sauce thickens, then add the peas and return the paneer to the pan.

Cook for a further 3 minutes, season with salt, and serve with rice or naan.