Mattar paneer recipe

Ingredients

• 50 g black cardamom pods, seeds only (enough to provide 25g/0.8oz seeds)
• 25 g cinnamon sticks, broken into pieces
• 25 g whole black peppercorns
• 10 g cumin seeds or shahi jeera
• 2 large blades of mace
• 7 g cloves (around 1 teaspoon)
• 0.2 whole nutmeg
• 1.8 oz black cardamom pods, seeds only (enough to provide 25g/0.8oz seeds)
• 0.9 oz cinnamon sticks, broken into pieces
• 0.9 oz whole black peppercorns
• 0.4 oz cumin seeds or shahi jeera
• 0.2 oz cloves (around 1 teaspoon)
• 240 g paneer, cut into 2.5cm/1inch cubes
• 500 ml sunflower oil, for deep-frying, plus 4 tablespoons
• 1 tsp cumin seeds
• 1 onion, finely sliced
• 4 garlic cloves, finely chopped
• 20 g root ginger, peeled and finely chopped
• 0.2 tsp ground turmeric
• 0.5 tsp Kashmiri chilli powder
• 0.5 tsp garam masala
• 4 tomatoes (about 300g/10.5oz), roughly chopped
• 1 tsp tomato purée
• 1 tsp caster sugar
• 250 g fresh or frozen peas
• 2 tbsp chopped coriander (cilantro)
• 8.5 oz paneer, cut into 2.5cm/1inch cubes
• 17.6 fl oz sunflower oil, for deep-frying, plus 4 tablespoons
• 0.7 oz root ginger, peeled and finely chopped
• 8.8 oz fresh or frozen peas
• 2.1 cups sunflower oil, for deep-frying, plus 4 tablespoons