Ultimate Matar Paneer and Ginger Rice

Meanwhile, peel and grate the garlic (or use a garlic press).

Cut the paneer into 2cm cubes.

Roughly chop the coriander (stalks and all).

Heat the remaining oil for cooking (see pantry for amount) in a large frying pan to a medium-high heat. 

Once hot, add the paneer and fry until golden all over, 5-8 mins. Season with salt and pepper. Turn regularly to brown it evenly.

Once the paneer is golden, transfer to a plate lined with kitchen paper.

Wipe out the frying pan and return to medium-high heat with a drizzle of oil.

Add the tomato puree, North Indian style spice mix and garlic. Stir-fry until fragrant, 1-2 mins. 

Add the vegetable stock paste, creme fraiche, peas and water for the sauce (see pantry for amount). Stir to combine, then simmer until the sauce has thickened, 2-3 mins. 

Once thickened, stir the butter (see pantry for amount) into your curry sauce until melted. 

Taste and season with salt and pepper if needed.

Stir the cooked paneer through the sauce, then remove from the heat.