In a medium saucepan on a low to medium heat, heat up the ghee/oil adding the brown mustard seeds, letting them pop but not burn, then the onion, cinnamon, cardamom and whole coriander seeds. Allow the onions to soften then add the garlic, ginger, cumin, ground coriander, fennel.

While these are frying, boil a kettle and allow the chillies to soak in the water. I use a pyrex jug. I also put the pack of creamed coconut in the jug along with the chillies, keep it in it’s plastic packet.

Remove the onion and spice mixture and ground it up in a food processor, Vitamix or blender until it

is a brown paste. Then add the softened chillies, minus the seeds and stems and process into the paste.

Return the mixture to the frying pan and add the tomatoes. Continue to sauté for a few minutes then squeeze out the creamed coconut into your pan.

If it becomes too thick, feel free to add either boiling water or veg stock to loosen it.

Add the paneer and peas. Continue to cook, tasting for salt. I would add at least 1 teaspoon of good sea salt.