1. Gently heat the oil and fry the paneer until it’s golden brown on all sides.
2. Leave to drain on absorbent paper whilst you start the masala.
3. Leave around 2 tablespoons of oil in the pan and add the fenugreek seeds.
4. After around a minute the seeds will have toasted, add the mustard seeds, turmeric and curry leaves.
5. Once they start to sizzle add the spring onions, garlic, ginger and chillies.
6. Add the garam masala after a few minutes and sprinkle in a little water to stop the spices from burning.
7. Stir in the tomatoes, peas and coconut milk. Rip the stalks off the coriander, roughly chop and stir in.
8. Add the paneer and leave to heat through, being careful it doesn’t boil, for around 5 minutes before stirring in the tamarind paste and a good pinch of salt.
9. Taste and adjust the seasoning using tamarind and salt to balance the flavours.
10. Sprinkle in the rest of the coriander, roughly chopped, and serve with some delicious Pilau Rice.