Paneer, Sweet Potato & Cashew Curry With Basmati Rice

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

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

While the rice is cooking, chop your potato[es] (skin on) into small, bite-sized pieces

Add the chopped potato to a heatproof bowl, cover the bowl with cling film and pierce a few holes in the top

Put the bowl in the microwave and cook for 4-5 min or until the potato is fork-tender

Chop your paneer into bite-sized pieces

Add the chopped paneer to a bowl with your cornflour and give everything a good mix up

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 coated paneer to the pan with your cashews and cook for 2-3 min or until starting to brown

Boil half a kettle

Peel and slice your shallot[s] finely

Peel and finely chop (or grate) your garlic

Once the paneer and cashews are starting to brown, add the sliced shallot and chopped garlic to the pan

Add your curry powder and ground turmeric and stir it all together

Cook for 30 secs or until fragrant

Once fragrant, add your vegetable stock mix to the pan with your chopped tomatoes

Add a generous pinch of sugar and 150ml [200ml] [250ml] boiled water and give everything a good mix up

Add the cooked potato to the pan and cook for 2-3 min further or until the sauce has thickened slightly – this is your paneer, potato & cashew curry