Ingredients
1 lb paneer, cut into 1 cm cubes
3 cups frozen peas
3 tbsp oil
2 large onions, finely diced
3 cloves garlic, minced
2 tsp fresh ginger, minced
2 tsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
4 cloves
1 black cardamom
1 large cinnamon stick
1 tsp turmeric
2 tsp Kashmiri chilli powder
2 cups tomato passata or chopped tomatoes
1½ tsp garam masala
1 tsp sugar
½ tsp salt, or to taste
⅔ cup double cream
1¼–1⅔ cups hot water, as needed
1 tsp kasoori methi
Fresh coriander, to garnish
Sliced green chillies, optional

Method
Toast the spices: In a dry pan over low heat, toast the coriander seeds, cumin seeds, fennel seeds, cardamom and cloves until fragrant. Keep them moving so they don’t burn. Grind to a fine powder and set aside. Prepare the paneer: Heat the oil in a large pan and lightly fry the paneer until golden on all sides. Remove and place in a bowl. Cover with boiling water and leave for 15 minutes. Cook the onions: In the same pan, add the cinnamon stick and onions. Cook for about 8 minutes, until deeply golden. Add a pinch of the salt while cooking. Build the curry: Add the ginger, garlic and tomatoes. Bring to a gentle simmer, then add the ground spices, turmeric, chilli powder, garam masala, sugar and remaining salt.Simmer: Cover and cook over medium heat for 15 minutes. Add the cream: Remove the lid, stir well and add the cream. Mix through. Add hot water gradually until you reach your preferred curry consistency. Finish: Drain the paneer and add it to the curry along with the peas and kasoori methi. Add fresh coriander and green chillies if using. Cook for another 4–5 minutes, just until everything is heated through. Serve hot with naan, roti or rice.