Spiced paneer

• vegetable oil, for frying
• 400g paneer, cut into bite-sized pieces
• 1 tsp coriander seed
• knob of ginger, peeled and chopped
• 1 medium onion, chopped
• 4 large ripe tomatoes, chopped
• 1½ tsp chilli powder
• 1 tsp fenugreek seed
• 1 tsp garam masala
• 1 tbsp clear honey

To finish

• small handful of fresh coriander, chopped
• small knob of ginger, peeled and shredded into matchsticks
• 1 small red and 1 small green pepper, seeded and finely chopped
• 3 spring onions, finely shredded

1. Heat 1cm oil in a large frying pan and fry the paneer in batches until golden brown – watch out as the oil spits. Scoop it on to kitchen paper.
2. Heat 1 tbsp oil in a frying pan and gently fry the coriander seeds, ginger, chilli and onion for about 8- 10 minutes until golden. Tip in the tomatoes and cook for another 5 minutes until they start to soften. Add the other spices and honey, stir and simmer for a few minutes.
3. Tip the paneer into the sauce and stir. Simmer for a few minutes, then add the chopped coriander and shredded ginger. Serve sprinkled with peppers and spring onions.