Paneer Jalfrezi With Jeera Rice

Boil half a kettle

Peel and finely slice your red onion[s]

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and slice into thin strips

Chop your tomato[es] into wedges

Peel and finely chop (or grate) your garlic

Cut your paneer into bite-sized cubes

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

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

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

Heat a pot with a lid with a large knob of butter and a drizzle of vegetable oil over a medium heat

Once melted, add your cumin seeds and cook for 1 min or until starting to sizzle

Once sizzling, add your basmati rice, stirring to coat the grains in the butter and oil

Once the grains are coated, add 300ml [390ml] [600ml] cold water to the pot 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 been absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving – this is your jeera rice

Once the onion has softened, add the cubed paneer, sliced pepper and tomato wedges to the pan

Cook for 5-6 min further or until the paneer is golden and the pepper is starting to soften, turning the paneer occasionally for even colouring

Meanwhile, dissolve your vegetable stock mix in 100ml [130ml] [180ml] boiled water and stir in your tomato paste and a pinch of sugar – this is your tomato stock

Add the chopped garlic, chopped ginger, curry powder and chilli flakes (can't handle the heat? Go easy!) to the pan, give everything a good mix up and cook for 1 min until fragrant

Tip: Add a drizzle of vegetable oil if the pan looks a little dry

Add the tomato stock and cook for 4-5 min or until the sauce has thickened – this is your paneer jalfrezi