Cut the paneer into 2 cm cubes, spread them out on a baking tray lined with baking paper and bake in the oven at 180 degrees (fan) for about 30 minutes.

Peel the shallot, garlic and ginger; finely chop the shallot and garlic, and finely grate the ginger. Heat the oil in a frying pan and gently fry the shallot over a medium heat until translucent. Add the garlic, ginger and spices and cook for 5 minutes.

Remove the tomato stalks, quarter the tomatoes and dice them into small cubes.

Add the tomatoes, peas and stock to the shallot and simmer for 20 minutes.

Pluck the coriander leaves and chop them finely.

Add the paneer to the frying pan, bring to the boil again, and season with salt and pepper. Sprinkle with the chopped coriander.