Paneer Butter Masala With Rice

Boil a kettle

Add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat, set aside (lid on) to steam until serving – this is your cooked rice

Peel and finely dice your brown onion[s]

Peel and finely chop (or grate) your garlic

Crush your cardamom pod[s] open by squashing them with the side of a knife and discard the outer green pod[s]

Cut your paneer into bite-sized cubes

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

Once 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 reserve the pan

Return the reserved pan to a medium-high heat

Add the chopped garlic and diced onion with your ginger paste and a knob of butter

Cook for 3-4 min or until slightly softened

Once slightly softened, transfer to a measuring jug with your chopped tomatoes, garam masala and cashew nuts (reserve the pan)

Pulse the mixture with a (stick) blender until smooth

Once smooth, return the mixture to the reserved pan with your vegetable stock mix, 200ml [300ml] [400ml] boiled water, the cardamon seeds, a pinch of salt and a generous pinch of sugar

Stir it all together and cook over a medium-high heat for 5-6 min or until the sauce has thickened – this is your butter masala sauce

Once the sauce has thickened, add your garden veg mix to the pan with the golden paneer and cook for a further 2-3 min or until warmed through – this is your paneer butter masala