Paneer, tomato and pea curry

Method

1. Cut the paneer into 1cm thick fingers and put in a bowl with the chilli powder, ½ tsp garam masala and a good pinch of salt. Toss to coat. Heat half the ghee/oil in a large frying pan over a medium-high heat, then fry the paneer for about 6 minutes, turning now and then, until golden on all sides.
2. Meanwhile, put the onion, ginger, garlic and coriander stems in a small food processor and whizz to a paste (or finely chop). Transfer the paneer to a plate, then add the remaining ghee to the pan. Add the cumin seeds then, once sizzling, add the onion paste with a pinch of salt and cook for about 5 minutes, stirring, until soft and light golden.
3. Pour the tomatoes into the pan, then add a splash of water to the tin and rinse out into the pan. Bring to a simmer and bubble gently for about 10 minutes until thickened slightly. Return the paneer to the pan and add the peas, ground coriander and remaining garam masala. Cook for another 5 minutes, then stir in the yogurt and season. Serve with steamed rice and/or chapatis, with the coriander leaves scattered over.