Mattir paneer
	Serves 4, glutenfree (vegan possible) This is my favourite curry at the moment. It's packed with protein and the delicious contrast of the chewy paneer and the soft peas is amazing. If you want a vegan version use fried tofu instead of the paneer. If you don't fry the tofu it will break up in the sauce and of course not bring any texture to the dish.		Tomato and cheese wrap Halloumi and hummous pitta Pumpkin risotto Spinach lasagne Mattir paneer Coconut and lime sorbet

	Ingredients 1 small onion 4 cloves garlic 1 thumb fresh ginger 100ml (3floz) vegetable oil 100ml (3floz) more oil 260g (1 cup) paneer cheese 1 piece cinnamon bark 4 crushed cardamom seeds 3 cloves 2 dessertspoons tomato puree 2 dessertspoons bottled curry paste (any) 200ml (7floz) water 1 teaspoon salt 1 dessertspoon brown sugar or a sweet pickle. 200g (1 cup) frozen peas	Place the ginger, garlic, onion and 100ml (3floz) oil into a blender or food processor and puree it all together until the mixture is as fine as you can get it. Place the other 100ml (3floz) of oil into a medium sized pan over a medium heat. Add the cinnamon bark, cardamom and cloves. Then add the onion, garlic and ginger puree and let it fry for a few minutes stirring it regularly to stop it sticking. Add the curry paste and the tomato puree. Cook again for 2 minutes and then add the water. This will form your basic curry sauce. Add the sugar (or sweet pickle) and the salt. Simmer over a low heat for about ten minutes adding more water if it gets too thick. Meanwhile, cut the paneer into cubes and fry it in shallow oil until it is lightly browned. Add it too the curry sauce with the peas. Simmer it for another ten minutes, fold in the chopped coriander. Serve with rice or stacks of poppadoms and your favourite pickle.
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