Place your onion, garlic, ginger and chilli in a food processor and blend to a paste. Scrape into a bowl.

In the same food processor, add the plum tomatoes from their tin, discarding the juice. Blend to a paste. Don’t worry about washing it up in between blends - it will just add more flavour to the tomatoes.

Cut your paneer into 1 inch cubes.

Heat a frying pan over a medium-high heat. Add a little vegetable oil and your paneer, then pan fry on all sides until crisp. Remove from the pan.

Pour a small glug of oil into the same frying pan. Add your cumin seeds and cardamom pods and fry for a minute until fragrant.

Add your onion paste to the same pan and cook out for 10 minutes until your paste is a light golden brown. Add your coriander, turmeric, garam masala and chilli powder. Cook out for 2 mins.

Add your chopped tomatoes and tomato puree and simmer for 5 minutes until they have darkened and gone jammy. Pour in your cream and a cup of water, then simmer briefly.

Tip in your peas and paneer. Simmer for 10 mins, then season to taste with salt.

Top with a drizzle of cream and a sprinkle of coriander, then serve up with rice or chapatis.