Matar Paneer

1. Heat a little oil or ghee in a large frying pan over a medium heat.

2. Add the paneer and lightly fry on all sides until golden. (For a lighter dish, you can skip this step and add the paneer directly to the sauce.)

3. Remove the paneer from the pan and place on kitchen paper to absorb any excess oil.

4. Add the jar of Ka Na Curry Base to the pan and heat gently.

5. Stir in the peas, coating them well in the sauce, then add the paneer.

6. Gradually add water as required, bring to the boil, then reduce to a gentle simmer.

7. Cook for 10–15 minutes, or until the peas are tender and the sauce has thickened to your preferred consistency. Finish with a sprinkle of Ka Na Garam Masala and serve with Rice or Naan