This dish of saucy, seared paneer channels the flavors traditionally found in matar paneer—coriander, cumin, chile, and ginger—into a quick-cooking cherry tomato sauce that's packed with bright spring-y sugar snap peas.

If you can’t find paneer, give this a try with another sturdy non-melty cheese like Halloumi or queso fresco. Or think of it as a simple sauce you can serve over any protein, like a crispy-skinned salmon fillet, seared shell-on shrimp, sliced feta, or even just a bed of salted yogurt.

I strongly recommend buying whole coriander, cumin, and mustard seeds. Not only is their flavor fresher, but they also offer pops of texture throughout the sauce. If you need to substitute ground spices, use ¾ tsp. each (and skip the black mustard, which is hard to find pre-ground).