Mattar Paneer With Sultana Rice And Chutney

Boil half a kettle

Add your basmati rice, sultanas and 300ml [390ml] [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

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

While the rice is cooking, chop your 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 cubed paneer and cook for 3-5 min until golden, turning occasionally for even colouring

Once cooked, transfer the golden paneer to a plate and set aside, reserve the pan

Peel and finely chop (or grate) your garlic

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Chop your tomatoes roughly

Dissolve your vegetable stock mix in 200ml [250ml] [300ml] boiled water with your tomato paste and a pinch of sugar – this is your tomato stock

Return the reserved pan to a medium-high heat with a knob of butter

Add half the chopped garlic, half the chopped ginger (you'll use the rest later!), the chopped tomatoes and garam masala and cook for 2-3 min or until the tomatoes have started to soften

Once slightly softened, add the tomato stock and bring to the boil over a high heat, then reduce the heat to medium and cook for 5-6 min further or until the sauce has slightly thickened

Meanwhile, cut your green chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Chop your coriander finely, including the stalks

Grind the remaining garlic and remaining ginger in a pestle & mortar with a pinch of sugar until you're left with a smooth paste, then transfer the paste to a mixing bowl

Add the chopped coriander, cider vinegar, half the chopped chilli (can't handle the heat? Go easy!) and 3 tbsp [4 1/2 tbsp] [6 tbsp] olive oil to the paste and mix to combine – this is your coriander chutney

Once the sauce has thickened, stir through your blanched peas and browned paneer and cook for 1 min to warm everything through

Remove the pan from the heat and stir through half your natural yoghurt (save the rest for later!) – this is your mattar paneer