North Indian Style Pea and Paneer Curry

Meanwhile, cut the paneer into 2cm chunks. Cut the tomatoes into 2cm chunks

Heat the olive oil (see pantry for amount) in a large frying pan on medium-high heat.

Once hot, add the paneer to the pan. Fry until golden all over, 5-8 mins. Turn regularly to brown it evenly.

Stir the ginger puree and North Indian style spice mix into the pan until the paneer is well coated.

Add the tomatoes and cook for 30 secs, then stir in the veg stock paste and water for the curry (see pantry for amount).

Bring to the boil, stirring to combine, then lower the heat to a simmer for 2-3 mins.

Stir in the peas and cook until piping hot, 1-2 mins.

Stir through the mango chutney, then season to taste with salt and pepper.