Indian paneer and cabbage curry

Method

1. Heat the oil over a high heat in a large frying pan and, when shimmering, add the paneer. Fry, turning occasionally, for 6-7 minutes until golden brown and crisp all over. Remove from the pan and set aside on a plate. Add a little more oil to the pan if necessary, then add the onions and pepper, with some salt. Fry over a medium heat for 8-10 minutes until softened but not coloured.
2. Add the ground spices and fennel seeds to the pan with the ginger and garlic and cook, stirring, for 3-4 minutes until very fragrant. Add the shredded cabbage to the pan with a large splash of water. Turn up the heat and cook, stirring, for 5-6 minutes more until the cabbage has wilted slightly. Add the tomatoes, sugar and garam masala, then continue to cook for 10-15 minutes over a low-medium heat, stirring occasionally, until the tomatoes have broken down into a sauce and the cabbage is soft. If the sauce is looking dry, add a splash of water.
3. Return the fried paneer to the pan, taste, then season with salt and pepper. Scatter with coriander leaves and black onion seeds, then serve with flatbreads, natural yogurt and lemon wedges for squeezing over.