Heat the oil in a large nonstick wok over a medium-high heat. Add the shallots and stir-fry for 2–3 minutes. Sprinkle over the curry powder and stir-fry for a further 1 minute until fragrant.
Add the tomatoes, garlic, chillies, tomato purée, sugar and measured water, and bring to the boil. Reduce the heat to low and simmer, uncovered, for 15–20 minutes.
Stir in the passata, paneer and peas, and simmer gently for 5 minutes or until the paneer is heated through and the peas are cooked. Season to taste, remove from the heat and stir in the chopped coriander just before serving.