Creamy Paneer & Mango Curry With Green Bean Rice

Trim, then chop the green beans into bite-sized pieces

Peel and finely chop the brown onion[s]

Peel and finely chop (or grate) the garlic

Add the basmati rice and 300ml [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once the water is boiling, reduce the heat to low and add the chopped green beans to the pot

Cook, covered for 10-12 min or until all the water has absorbed and the rice and green beans are cooked through

Once cooked, remove from the heat and keep covered until serving

While the rice is cooking, chop the paneer into bite-sized cubes

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once the pan is hot, add the paneer cubes and cook for 2-3 min until they're browned on all sides, then transfer to a plate and reserve the pan

Boil half a kettle

While the paneer is browning, top, tail and peel the mango[es]

Stand the mango[es] upright and very carefully slice the flesh away from the stone[s]

Tip: If you feel resistance against your knife, it means you are hitting the stone

Dice the mango flesh, discarding the stone[s]

Once the paneer is browned, return the pan to a medium heat with a drizzle of vegetable oil

Once hot, add the chopped onion with a generous pinch of salt and cook for 3-4 min or until beginning to soften

Meanwhile, dissolve the vegetable stock mix in 250ml [450ml] boiled water with the tomato paste – this is your tomato stock

Once slightly softened, add the chopped garlic, ginger paste, garam masala and ground turmeric and cook for 1 min or until fragrant

Once fragrant, add the tomato stock to the pan with the ground almonds and diced mango and increase the heat to medium-high heat

Cook for 3-4 min or until the sauce has started to thicken

Once the sauce has slightly thickened, stir through the browned paneer, natural yoghurt and a generous pinch of salt and cook for 2-3 min further – this is your creamy paneer & mango curry