Method

1. Grind or blend the garlic, ginger and green chilli (optional) into a paste using 2 tbsp of water.

2. Heat oil in a heavy bottom saucepan over medium heat. Add the cinnamon stick and simmer for 5 seconds.

3. Add the onions and fry for 5 minutes. Stir well as they begin to change colour then reduce the heat to low and add the ginger and garlic paste. Fry well for 2 minutes, stirring continuously.

4. Add the cumin, coriander powder along with the turmeric, garam masala and chilli powder. Fry for a minute and add a splash of water making sure it doesn’t stick to the bottom of the pan and continue cooking the raw flavour of the spices for a further minute.

5. Using a food processor or stick blender, blend the tinned tomatoes. Add the blended tomatoes and tomato puree to the saucepan. Add salt to taste and a splash of water, continue to simmer for 5mins with the lid on.

6. Add frozen green peas and paneer to the curry. Stir well, making sure to coat all the paneer pieces with the sauce, simmer for 5-10 mins. Add the garam masala and stir.

7. Garnish with coriander and serve with brown rice and a salad.