PEAS AND CHEESE IN CHILLI-TOMATO SAUCE

Preparation Method :

• Heat the oil in a pan. Add the paneer and cook, stirring frequently, for 5 minutes, or until evenly browned.
• Paneer tends to splatter in hot oil, so stand slightly away from the hob. Remove and drain on kitchen paper.
• Add the remaining oil to the saucepan and reduce the heat to low. Add the cardamom pods and bay leaves and leave to sizzle gently for 20 seconds.
• Add the onion, increase the heat to medium and cook, stirring frequently, for 5 minutes, until the onion is soft.
• Add the garlic and ginger purees and cook, stirring frequently, for a further 5 minutes, until the onion is a pale golden colour.
• Add the ground coriander, turmeric and chilli powder and cook, stirring, for 1 minute. Add the tomatoes and their juice and cook, stirring frequently, for 5 minutes.
• Add warm water and cook, stirring frequently, for 3 minutes, or until the oil separates from the spice paste.
• Add the remaining warm water and salt. Bring to the boil, then reduce the heat to low and simmer, uncovered, for 10 minutes.
•  Add the paneer and peas and simmer for 5 minutes. Stir in the garam masala, cream and fresh coriander and remove from the heat.Serve with naan.