Paneer Butter Masala With Rice

Boil a kettle

Add your basmati rice 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

Peel and finely dice your brown onion[s]

Deseed your sweet pointed pepper[s] (scrape the seeds and pith out with a teaspoon) and roughly chop

Cut your paneer into bite-sized cubes

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

Once hot, add the cubed paneer, diced onion and chopped pepper and cook for 6-8 min until the paneer is golden and the pepper is starting to soften

Meanwhile, dissolve your vegetable stock mix and tomato paste in 150ml [200ml] [250ml] boiled water – this is your tomato stock

Once the paneer has browned and the pepper has softened, add your ginger & garlic paste, garam masala, ground turmeric and curry powder to the pan and cook for 1 min or until fragrant

Once fragrant, add your tomato stock and natural yoghurt to the pan with a little salt and a generous pinch of sugar

Give everything a good mix up and cook for 6-7 min or until the sauce has thickened

Once thickened, finish with a knob of butter and stir it all together – this is your paneer butter masala

Meanwhile, trim, then slice your spring onion[s]