Paneer Curry Noodles

Bring a large pot of water to the boil. Season with salt. Add the dry noodles and cook according to package instructions.

Drain the noodles in a colander and rinse under cold water. Set aside.

Heat a few spoons of oil in a large pan over medium heat and arrange the paneer cubes in one layer, taking care not to crowd them.

Pan fry until golden brown on two sides. Drain and set aside.

To the remaining oil, add grated ginger, garlic and fried red chilli flakes. After a few seconds, add the chopped vegetables and a pinch of salt.

Cover and cook until the tomatoes are soft and can be easily mashed into a pulp (but the onions and peppers are still crunchy).

Add the paneer and ground spices, stir well until combined. Cover and cook on low heat until the paneer is soft and the spices are fragrant. Add salt, to taste.

Stir in the cooked noodles, cover and let the flavours seep for about 5 minutes. Garnish with fresh coriander and peanuts. Serve hot!