Paneer Kadai

Finely chop the brown onion. Cut the paneer into 2 cm cubes. Cut the red and green capsicum into 2 cm chunks. Pick the coriander leaves, then finely chop the roots. Finely chop the coriander leaves. Finely chop the garlic (or use a fine grater). Finely grate the ginger.

Heat a medium frying pan over a medium-high heat. Add the flaked almonds and toast for 3-4 minutes, or until golden. Transfer to a small bowl and set aside.

Return the frying pan to a medium heat with a drizzle of olive oil. Add the onion, red and green capsicum and cook, stirring, for 3-4 minutes or until softened and fragrant. Add another drizzle of olive oil, the ginger, garlic, coriander roots and the golden Indian spice blend and cook for a further 1 minute, or until fragrant.

Add the diced tomatoes, water (for the sauce - measure), sugar and the salt (see ingredients list) and stir to combine. Add the paneer cubes and turn to coat in the sauce. Bring to the boil, cover with a lid and cook for a further 5-8 minutes, or until reduced slightly. Add the butter to the pan and stir until melted. Season to taste with salt and pepper.