Jono & Jules do food & wine

Delicious Indian comfort food. Serve with warm naan bread for mopping up the sauce.

Wine Suggestion: an oaked white of your choice we think. For us it was the Les Dissidents Préjugés by Domaine Ventenac in Carbadès in Southern France, a delightfully off-beat and thoughtful wine with a style that reflects great vineyards and an inventive winemaker.

Mattar Paneer – serves 4

• sunflower oil
• 400g paneer, cut into bite-sized pieces
• 2 tsp cumin seeds
• 2 tbsp finely grated ginger
• 4 cloves of garlic, peeled and finely chopped
• ½ – 1 tsp medium-hot chilli powder
• 2 tsp turmeric
• 2 tsp ground coriander
• 300g tomatoes, finely chopped
• 200g frozen peas, defrosted
• 100ml double cream or natural yoghurt
• a handful of coriander, finely chopped
• lemon wedges

Coat the base of a large non-stick frying pan with the oil and place over a medium-high heat. Add the paneer and fry for a couple of minutes on each side until starting to turn golden brown. Remove with a slotted spoon and drain on kitchen paper.

Add a bit more oil to the pan and cook the cumin seeds until they start to pop, then add the ginger and garlic and cook for 30 seconds or until fragrant.

Stir in the ground spices, then add the chopped tomatoes and cook for about 5 minutes, or until thick. Add the paneer, peas and 200ml water. Season with salt and pepper.

Bring to the boil, then reduce the heat and simmer, partially covered, for 10 minutes, stirring now and then. Add the cream or yoghurt, then remove from the heat and rest, covered, for 10 minutes.

Serve sprinkled with the coriander and with a lemon wedge for squeezing over.

(Original recipe from New Kitchen Basics, by Claire Thompson, Hardie Grant: Quadrille, 2019.)