- ½ tsp cumin seeds
- 1 green chilli, chopped and seeded
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
- 3cm piece of fresh root ginger, peeled and chopped
- 150g tub Greek yogurt
- 1 tsp light muscovado sugar
- ½ tsp garam masala
Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…
- 2 tbsp chopped fresh coriander leaves and stems
- juice of ½ lime
The same shape, but smaller than…
- 3 tbsp tomato purée
- 250g frozen peas
A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
- 227g pack paneer, cut into 1cm cubes
- 2-3 firm red tomatoes, cut into wedges
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- a handful of roasted cashew nuts, chopped, to serve
The seeds from the 'Cashew Apple' - a tree which bears bright orange fruit and is native…
Toast the cumin seeds in a heavy pan to darken – about 30 seconds. Crush roughly with a rolling pin, then tip into a blender with the chilli, ginger, yogurt, sugar, garam masala, coriander, lime juice, tomato purée and 200ml/7fl oz water. Blitz until smooth.
Pour the sauce into a saucepan. Cook for 5 minutes, stirring often. Add the peas and simmer for 3-5 minutes until almost cooked.
Stir in the paneer and tomato and heat through for 2-3 minutes. Scatter with cashews.