Speedy Chilli Paneer

Cube the paneer, then soak it in a bowl or pan of just-boiled water for 15 mins. 

Chop the lemongrass stalk, then mince it. Trim and finely dice half of your onions, then chop the remaining onion into large pieces. Finely mince the ginger and garlic. Trim and chop the pepper into large pieces. Trim and thinly slice the spring onions. Chop the green chilli. Set everything aside.

Combine the tomato purée, soy sauce, water and sugar in a small bowl.

Add a drizzle of oil to a saucepan set over a medium-high heat. Once hot, add the ginger, garlic, green chilli, lemongrass, finely diced onion and curry leaves. Season with salt and stir-fry for 3-5 mins until the onions have softened. Stir through the tomato mixture and cook for 1-2 mins until thickened. Remove the sauce from the heat.

Drizzle some oil into another pan and place over a medium-high heat. Drain the paneer, pat dry, then add to the hot oil with the large pieces of onion, pepper and the red chilli powder. Cook, stirring, for 3-5 mins until the veggies have softened a little, but still have bite.

Now add the sauce to the paneer pan and cook until everything's nicely coated. Garnish with spring onions and serve immediately. If it’s a little dry, add a splash of water. Taste and season with salt, if needed.