This curry is naturally healthy and light, but no less satisfying for it.
1½ tbsp light-flavoured oil
200g paneer cheese, cut into cubes
1 onion, chopped
3 garlic cloves, crushed
3cm piece of ginger, peeled and grated
2 tsp ground coriander
½ tsp ground cumin
1 tsp chilli powder
300ml tinned chopped tomatoes
100g frozen peas, defrosted
Squeeze of lemon
Handful coriander leaves
Steamed white or brown rice, to serve
Heat 1 tbsp of oil in a large, non-stick frying pan over a medium heat. Fry the paneer until golden-brown on all sides. Remove from the pan with a slotted spoon and set aside.
Add the remaining oil to the pan and fry the onion for 5 minutes or until soft. Add the garlic, ginger and spices and fry for 2 minutes or until fragrant.
Tip in the tinned tomatoes, stir to coat in the spices then bubble for 5 minutes. Season with salt and black pepper. Stir in the peas and fried paneer and simmer for a further 3 to 4 minutes, adding a little water to the pan if it's getting too dry. Add a squeeze of lemon, top with coriander and serve with steamed rice.Reuse content