Last year, we brought you recipes from The Tinned Tomatoes Cookbook and today we present a recipe from its cousin… frozen peas! Samuel Goldsmith is the true MVP and has whipped up The Frozen Peas Cookbook, which has 100 easy pea-sy recipes. Just like the trusty tinned tomato, frozen peas will get you through when you’re time-poor or need a meal that’s kind to the wallet before payday (we know the feeling). So dig out the bag of peas at the bottom of your freezer and delight in this cosy mattar paneer recipe!Images and text from The Frozen Peas Cookbook by Samuel Goldsmith, photography by Mowie Kay. Murdoch Books RRP $39.99.

There are a few variations on this dish, as well as spellings, and this is by no means an authentic version. However, it is one that gets as close as possible to the version I like, using what you’ll hopefully already have in the storecupboard. Or at least you’ll only have to pick up a few bits from the shops. This goes great with naan bread or roti.

INGREDIENTS
Serves 2–3

2 tbsp vegetable oil
200–250g paneer, depending on pack size, cut into small cubes (around 3 cm)
1 red onion, chopped
Thumb-sized piece of ginger, grated
2 garlic cloves, crushed or finely grated
1 green chilli, deseeded if you like, sliced
1 tsp cumin seeds
1 tsp ground coriander
1/2 tsp ground turmeric
1/2 tsp kasuri methi (optional)
1/2 tsp chilli powder (Kashmiri if you have it, optional)
400g tin chopped tomatoes
200g frozen peas
1/2 tsp garam masala
Handful of coriander, chopped

METHOD
Heat the oil in a saucepan or frying pan over a medium heat.
Add the paneer and fry until browned all over. Remove from the pan, leaving the oil behind, and drain on kitchen paper or a clean dish towel.
Stir in the red onion and cook for 6–8 minutes or until golden.
Stir in the ginger, garlic and chilli and cook for 1–2 minutes, then stir in the cumin seeds, ground coriander, ground turmeric, kasuri methi and chilli powder, if using.
Cook for 1 minute, then tip in the chopped tomatoes and cook for 5–10 minutes or until reduced a little.
Return the fried paneer to the pan and cook for 2–3 minutes until warmed through.
Stir in the frozen peas and cook for 2–3 minutes or until they are warmed through and tender. Spoon into a bowl and serve with a pinch of garam masala and a scattering of coriander, if you like.