Nisha katona served up a tasty butter paneer curry with frozen peas and creme fraiche on Saturday Kitchen.

The ingredients are: 100ml vegetable oil, 1 tsp cumin seeds, 1 onion, finely diced, 5 garlic cloves, finely chopped, 5cm piece fresh ginger, peeled and grated, 2 tsp dried fenugreek leaves, 2 tbsp garam masala, 1 tsp ground turmeric, ¼ tsp chilli powder (optional), 150g tomato puree, 1 tsp salt, 1½ tbsp sugar, 100ml crème fraîche (use low fat crème fraîche if preferred), 250g frozen peas, 500g blocks paneer, chopped into cubes and large knob of unsalted butter.

To serve: handful coriander, chopped, 1 tbsp pomegranate seeds and cooked rice.

See recipes by Nisha in her book titled: Meat Free Mowgli: Simple, Nutritious & Ultra-Tasty Plant-Based Indian Meals available at Amazon now.