Quick Paneer & Cabbage Curry, Coriander Naan

Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6

Add the basmati rice and 250ml [500ml] 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 10-15 min or until all the water has absorbed and the rice is cooked, then once cooked, remove from the heat and keep covered until serving

Meanwhile, cut the paneer into small bite-sized cubes

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

Once hot, add the paneer cubes and cook for 3-4 min, turning occasionally until golden

Once golden, transfer the paneer to a plate and set it aside

Reserve the pan

Peel and finely slice the brown onion[s]

Chop the beef tomato[es] roughly

Return the pan to a medium heat with a drizzle of vegetable oil 

Once hot, add the sliced onion and chopped tomato with a pinch of salt and cook for 5-8 min or until softened

Meanwhile, peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

Boil a kettle

Once the onion and tomato have softened, add the garam masala, ground turmeric, ground cumin and tomato paste 

Crumble in the vegetable stock cube[s], add the chopped ginger and cook for 30 sec

Return the golden paneer to the pan with 250ml [400ml] boiled water and the shredded spring greens

Season with a generous grind of black pepper, give everything a good mix up and increase the heat to high

Cook, covered, for 3-4 min, stirring occasionally, until the greens have wilted and the sauce has thickened – this is your paneer & cabbage curry

Meanwhile, add the mini coriander naans to a baking tray and put the tray in the oven for 3-4 min or until warmed through