A mildly spicy dish of paneer (Indian cottage cheese) and peas: this curry is a great vegetarian favourite and the perfect introduction to the world of curries.
Finely chop half the red onion and save the other half for the garnish.
Mince the garlic, and dice the red chilli. Roughly crush the cashew nuts with the side of your knife. Chop the paneer into large dices of about 2cm.
Peel, and finely grate the ginger. Pick the leaves off the coriander, and finely chop the stalks.
The remaining half of the red onion should be sliced as thinly as possible, then left to soak in ice cold water.
Over a medium high heat, melt the butter, and fry off the red onion with the salt.
When the onion is translucent, add the garlic and chilli, cooking them out for about one minute.
Add all the dried spices, and toast them until fragrant.
Fry off the ginger and coriander stalks until any juices evaporate. Add the crushed tomatoes, paneer and crushed cashew, and leave to simmer until the gravy has thickened.
Adjust the seasoning to taste. Add the frozen peas, and heat them through before serving.
Garnish with the sliced, red onions and picked coriander leaves.
«Paneer is a simple cottage cheese that can easily be made at home if you cannot find it in the shop. However, it can be substituted with strained cottage cheese if it is unavailable. The cashew nuts are used as a thickener, and can be omitted.»