Peas with Cheese

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.