Matar Paneer

Cut the paneer into roughly 2 cm cubes. Finely chop the onion, tomatoes, garlic, ginger and green chili; if using frozen peas, thaw them beforehand.

Heat 1 tbsp vegetable oil in a heavy-bottomed skillet over medium-high heat. Fry the paneer cubes for 3–4 minutes, turning, until lightly golden, then transfer to a plate.

Add the remaining vegetable oil and cumin seeds to the same skillet. Once the seeds start to sizzle, add the onion and cook for 6–8 minutes until golden.

Add the garlic, ginger and green chili, stir and cook for 1 minute. Stir in the turmeric, ground coriander and ground red chili; sauté for 30 seconds to release the spices' aroma.

Add the tomatoes and 150 ml water. Cook uncovered for 8–10 minutes, mashing the tomatoes occasionally with a spatula, until the sauce thickens and the oil starts to separate at the edges.

Stir in the green peas and salt, cover the skillet and simmer for 8–10 minutes over low heat until the peas are tender.

Return the paneer to the sauce, add the garam masala and gently stir. Simmer for another 3 minutes; if the sauce is too thick, add the remaining water.

Remove from heat, sprinkle with fresh cilantro, let the dish rest for 2 minutes and serve hot.