Instructions

Put tomatoes into a blender and blend until smooth.)

Heat the oil in a wok or saucepan over a medium heat.)

Add the cheese and fry for about 4 minutes, gently turning occasionally, until the edges are browned.)

Remove with a slotted spoon and set aside.)

Add the cumin seeds to the oil remaining in the pan and fry, stirring frequently, for 6 – 8 minutes until the onions are golden brown, then stir in the turmeric, chili powder and salt.)

Bring 1-¼ cups water to the boil while the onions are frying.)

Put the peas into the pan and continue stirring for 2 minutes.)

Add the blended tomatoes and simmer for a further 3 minutes.)

Return the cheese to the pan and add the boiling water.)

Stir well and leave to simmer, uncovered for 5 minutes, or until oil appear on the surface.)

Sprinkle with all spice, swirl in the cream and garnish with coriander leaves.)

Serve hot.)