Paneer Jalfrezi With Jeera Rice & A Chicken Breast

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

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

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 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 white long grain 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 12-15 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