Heat 1/2 tbsp of the oil (see pantry for amount) in a deep saucepan with a tight-fitting lid on medium heat.

Once hot, add the ginger puree and season with salt. Stir-fry until fragrant, 1-2 mins.

Add the rice and cook until coated, 1 min, then pour in the water for the rice (see pantry for amount) and bring to a boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, peel and grate the garlic (or use a garlic press).

Cut the paneer into 2cm cubes.

Roughly chop the coriander (stalks and all).

Heat the remaining oil for cooking (see pantry for amount) in a large frying pan to a medium-high heat. 

Once hot, add the paneer and fry until golden all over, 5-8 mins. Season with salt and pepper. Turn regularly to brown it evenly.

Once the paneer is golden, transfer to a plate lined with kitchen paper.

Wipe out the frying pan and return to medium-high heat with a drizzle of oil.

Add the tomato puree, North Indian style spice mix and garlic. Stir-fry until fragrant, 1-2 mins. 

Add the vegetable stock paste, creme fraiche, peas and water for the sauce (see pantry for amount). Stir to combine, then simmer until the sauce has thickened, 2-3 mins. 

Once thickened, stir the butter (see pantry for amount) into your curry sauce until melted. 

Taste and season with salt and pepper if needed.

Stir the cooked paneer through the sauce, then remove from the heat. 

Fluff up the ginger rice with a fork and share between your bowls, then spoon over your matar paneer curry.

Sprinkle over the coriander and toasted flaked almonds to finish.

Enjoy!