Paneer Butter Masala With Rice & Side & A Chicken Breast

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

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Peel and finely dice your brown onion[s]

Deseed your 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]