Matar paneer rolls

Put the paneer in a bowl and cover with cold water. Leave to one side. Heat 2 tbsp oil in a large frying pan; add the garlic, ginger, onions and coriander stalks. Sauté over a medium heat for 10 minutes, then add the passata and 300ml water. Season, bring to the boil, then simmer for 10 minutes until thickened. Leave to cool a little, then whizz in a blender until smooth.

Wipe out the frying pan and put back on a medium-low heat. Drain the paneer. Add the remaining 2 tbsp oil to the pan and fry the paneer for a few minutes, turning once or twice, until lightly golden. Stir in the garam masala and chilli powder and cook for 1 minute, then pour in the tomato sauce. Add the peas and bring to a simmer. Cover and cook gently for 15-20 minutes until thick and rich. If it still seems quite wet, remove the lid and cook uncovered for another 5-10 minutes; season.

Meanwhile, halve the brioche rolls and toast under the grill. Swirl the yogurt through the matar paneer mixture and tear over the coriander leaves. Butter the rolls and fill generously with the paneer mixture.