Paneer masala curry

Heat the first 2 tsp of vegetable oil in a medium frying pan over medium heat. Cook the paneer for 4 to 5 minutes until golden on all sides. Remove the paneer from the pan and set aside.

Add the extra 2 tsp of oil to the pan and reduce the heat to medium low. Add the onion, garlic and ginger and cook for 3 to 4 minutes until the onion has softened. Add the Wattie's Indian tomatoes and Wattie's Tomato Paste. Half fill the can with water and pour this in too. Bring to the boil and simmer for 10 minutes.

Return the paneer to the pan and simmer for an extra 5 minutes to warm the paneer through. Top with coriander and serve with steamed rice and naan bread.