Muttar Paneer

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 the 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.

Freezing Tips

Let the curry cool to room temperature before transferring it to an airtight Tupperware. Store in the freezer for up to 3 months. When ready to eat, either reheat straight in a pan over a low heat, pop in the microwave until piping hot, or leave in the fridge to thaw before reheating