Photo: Dan Jones
Cut the cheese into chunky strips. Heat 1 tbsp of the oil in a large, non-stick frying pan, then add half the cheese and fry gently, turning now and then, until golden. Put on a plate lined with kitchen paper and repeat with the remaining paneer and another 1 tbsp oil.
Heat the remaining oil in the pan. Add the onion and cumin seeds and fry for 5 minutes until soft and lightly golden. Add the garlic, ginger and chilli and fry for 1 minute, then add the spices and fry for another minute.
Add the peas, 4 tbsp water and some seasoning. Cover, bring to a simmer and cook for 3 minutes. Stir in the tomatoes and paneer and bring back to a simmer, then cover and cook for 2-3 minutes until the cheese has heated through. Season with black pepper and stir in the chopped coriander.