Indian mattar paneer

Heat 1 tablespoon of the vegetable oil in a frying pan over medium heat and fry the paneer slices for 2 minutes on each side. Remove from the frying pan and cut into 1cm cubes; set aside.

Heat 2 tablespoons of the vegetable oil in the same frying pan, and cook and stir the onion, ginger and garlic until the onion is golden, about 5 minutes. Stir in the cashew nuts, the cloves and the peppercorns.

Stir in the turmeric, coriander, paprika and tomato puree, and cook and stir 3 minutes more. Let the mixture cool, add 2 tablespoons of the milk, then blend in a blender or food processor until fairly smooth.

Wipe out the frying pan, and heat the remaining 1 tablespoon of oil over medium heat and cook the petits pois for about 2 minutes. Return the sauce to the pan, and stir in the remaining milk. Season with salt, and simmer for a few minutes.

Crush the cardamom pods until fine with a mortar and pestle. Stir the cardamom and the cooked paneer into the sauce and simmer until heated through, about 2 minutes. Serve with fresh coriander leaves.