Karahi paneer

Method

1. Add the ghee or oil to a large karahi or wok-style pan over a medium-high heat. Once hot, reduce the heat to medium and add the cumin seeds, fennel seeds and dried chillies. Let them pop and sizzle for 15 seconds, then add the onion, green chilli, garlic and ginger and cook for 5-7 minutes until the onion begins to brown a little.

2. Stir in the tomato purée, sugar, ground spices and chilli powder. Season with a big pinch of salt, then cook for another 6-8 minutes.

3. Add the paneer and green peppers and stir to coat them in the spice mix. Add a splash of hot water and cook for 6-8 minutes until the paneer is soft and the peppers are tender. Stir in the yogurt, then reduce the heat to low and cook for a further 3-5 minutes.

4. Season to taste, adding more salt or sugar if needed, then stir in the kasoori methi. You can also stir in another spoonful of ghee if you like. Garnish with coriander and serve.