This is a Guest Recipe taken from Alex Hollywood - Cooking Tonight.   I have to say that her recipes are delicious and this one is a real winner.   The combination of tomatoes and coriander work beautifully and complimented by the crunchy, toasted cashew nuts.   Paneer Cheese is a type of Indian cheese and soaks up all the spices - we love it!

Ingredients

• 1 large onion, chopped
  
• 1 tablespoons olive oil
  
• A knob of butter
  
• 5 cm (2 inch) piece of ginger, grated
  
• 2 garlic cloves, finely chopped
  
• 2 teaspoons garam masala
  
• 2 teaspoons ground turmeric
  
• 1 tablespoon curry powder
  
• 1 teaspoon ground cumin
  
• 2 x 400g tins chopped tomatoes
  
• 500g (1lb 2 oz) paneer, cut into cubes
  
• 400 ml coconut milk
  
• Sea Salt
  
• Freshly ground black pepper
  
• A large handful garden peas

To Garnish

• A generous handful of cashew nuts (lightly toasted)
  
• Small bunch of coriander leaves
• Garlic Naan Bread
• Poppadums

To Serve

Basmati Rice

Garlic and Coriander Naan Bread

AND THIS IS WHAT YOU DO.....

1. Fry the onions in olive oil and butter in a Wok.
   
   
2. Add the ginger, garlic, garam masala, turmeric, curry powder and cumin.
   
   
3. Stir well before adding the chopped tomatoes and half a tin of water (measured using the tomato tin) and simmer gently.
   
   
4. In a separate pan, dry fry the paneer until golden, then transfer to the curry sauce.
   
   
5. Stir in the coconut milk and simmer 8-10 minutes.
   
   
6. Season well and add the peas and cook for 2 minutes.
   
   
7. Dry fry the cashew nuts until golden - these absolutely make this curry!
   
   
8. Serve the curry on a bed of basmati rice, top with chopped coriander and the toasted cashew nuts.   Serve with the naan bread.