Total cooking and preparation time approximately 20 minutes

Serves 2

Ingredients

1 lb paneer cheese, cut into cubes
2 tbsp ghee or vegetable oil
1 large or 2 small onions, chopped
1 fresh red chilli, finely chopped
2 tbsp balti curry paste
14 oz tin chopped tomatoes
2 cups vegetable stock
2 cups frozen peas

Method

1. Heat the ghee in a very hot karahi or wok and fry the paneer for about three minutes, stirring occasionally, until golden brown.
2. Remove the paneer from the karahi (leaving as much as the oil in the pan as possible), transfer to a bowl and set aside.
3. Add the onions, chilli and curry paste to the karahi and stir-fry for about 5 minutes, until the onion has softened.
4. Lower the heat slightly, return the paneer to the pan, then add the tomatoes, stock and peas.
5. Stir to mix well, then bring to the boil and simmer for about 5 minutes, until the peas are cooked.
6. Serve with plain rice and naan bread.