Paneer in herby tomato sauce

Ingredients

• ½ tsp cumin seeds
• 1 green chilli, chopped and seeded
• 3cm piece of fresh root ginger, peeled and chopped
• 150g tub Greek yogurt
• 1 tsp light muscovado sugar
• ½ tsp garam masala
• 2 tbsp chopped fresh coriander leaves and stems
• juice of ½ lime
• 3 tbsp tomato purée
• 250g frozen peas
• 227g pack paneer, cut into 1cm cubes
• 2-3 firm red tomatoes, cut into wedges
• a handful of roasted cashew nuts, chopped, to serve

Directions

1. Toast the cumin seeds in a heavy pan to darken – about 30 seconds. Crush roughly with a rolling pin, then tip into a blender with the chilli, ginger, yogurt, sugar, garam masala, coriander, lime juice, tomato purée and 200ml/7fl oz water. Blitz until smooth.
2. Pour the sauce into a saucepan. Cook for 5 minutes, stirring often. Add the peas and simmer for 3-5 minutes until almost cooked.
3. Stir in the paneer and tomato and heat through for 2-3 minutes. Scatter with cashews.