paneer with peas

• Place cashew nut pieces in a cup and add enough hot water to just cover. Set aside to soak for 15 minutes.
• Grind the soaked cashew nuts into a coarse paste and set aside.
• Heat a small frypan over medium heat. Add the coriander seeds and toss gently until the seeds start to colour and become aromatic. Remove from the heat, allow to cool then grind to a fine powder. Set aside.

for the masala

• Heat the oil in a kadai or wok over medium heat. Once hot, add the onion and sprinkle with the salt. Mix well and fry for around ten minutes, or until the onion softens and has golden edges.
• Once the onion has softened, add garlic and ginger, mix well and fry for three minutes or until the mixture becomes golden.
• Add the cumin seeds, bay leaf, turmeric, chilli powder, garam masala and ground coriander seeds. Mix well and fry for another minute until the masala becomes aromatic.
• Add the chopped tomatoes to the kadai and mix well, Cook for another five minutes, stirring frequently until the tomatoes have softened and the oil starts to separate.
• Reduce the heat and add the cashew paste. Mix well and bring back to a simmer.
• Whilst the mix is simmering, blanch the peas by placing them in a small pot of boiling salted water for not more than two minutes. Remove from pot and rinse with cold water to stop them cooking further. The peas should have started to soften and be bright green in colour.
• Add the peas to the pan, and allow them to heat, but do not allow them to overcook.

to serve

• Turn the tomato and pea mix out onto a serving plate. Crumble the paneer over the top of the dish.
• Garnish with the finely chopped coriander leaves and serve.