Blend together garlic, ginger, green chillies, tomatoes and onion to make a paste

Heat the oil in a large rimmed pan before adding the bay leaves, cumin, cinnamon and chilli powder

Add the aforementioned tomato-onion paste into the pan before adding the turmeric, coriander, garam masala, salt and pepper

Cook for 3-4 minutes before adding in yoghurt, followed by the paneer and peas

Add some water if the curry is a bit dry stir in kasuri methi and cook for a further 5 minutes or until oil oozes out of the curry

Garnish with chopped coriander and serve