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Heat the sunflower oil in a frying pan over high heat until it's shimmering. Add the paneer cubes, then lower the heat slightly. Fry them until they start to brown at the edges, then flip and brown on each side.
Paneer cooks quickly, so keep an eye on it. Once browned, remove the paneer from the pan and drain on kitchen paper.
Add the ginger, cumin, turmeric, ground coriander, and green chili to the pan. Fry them for about 1 minute until they're fragrant and the spices darken slightly. Then, add the chopped tomatoes, mashing them with the back of a spoon as they cook.
Simmer for 5 minutes, until the sauce thickens and smells aromatic. If it seems too thick, add a splash of water. Season with salt and pepper. Stir in the peas and continue to simmer for another 2 minutes. Finally, add the fried paneer and sprinkle over the garam masala. Give it a good stir to combine everything. Divide the matar paneer between two bowls, garnish with fresh coriander leaves, and serve hot with naan bread, roti, or rice.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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