2-3 tablespoons of vegetable oil

1 large white onion

3 teaspoons of fresh ginger

3 teaspoons of garlic

1 teaspoon of turmeric

2 teaspoons of garam masala

1 teaspoon of ground coriander

4 cardamon pods

1 cinnamon stick

1 fat green chilli (or chill to taste)

200g (½ tin) of chopped tomatoes

1 teaspoon of salt

225g (1 pack) paneer

Handful of frozen peas

1 tablespoon of fresh coriander

1. Peel and dice the onion.
2. Peel and grate the garlic and ginger.
3. Bash the cardamon pods in a pestle and mortar.
4. Heat the vegetable oil in a pan over a low to medium heat.
5. Sauté the onion until it becomes translucent.
6. Add the garlic, ginger, dry spices and salt.  Fry for 1-2 minutes, being careful not to burn the spices.
7. Add the tomatoes and stir to combine with the onion and spice mix.  Reduce the heat and cook until the oil starts to separate from the tomatoes - this usually takes about 10 minutes.
8. Whilst the base sauce is cooking, place the paneer in a heat-proof dish and cover with boiling water.  Soak for 5 minutes.
9. Drain the paneer, then cut it into 1-2cm cubes.
10. At this point, the sauce will be quite thick, so add water until you get the desired consistency.
11. Now add the diced paneer and a handful of frozen peas to the sauce and cook, covered, for a further 15 minutes. 
12. Just before serving, stir in the chopped coriander leaves.