Paneer Curry

Rinse the rice under running water for 30 seconds and then add to rapidly boiling water. Cook the rice for around 25 mins until it is soft then drain and keep to the side. Tip: Make sure the water is rapidly boiling to cook the rice quickly.

Slice the aubergine in half lengthways then slice each half lengthways into 2cm strips then chop widthways into bite-sized cubes. Tip: If you don’t want to have so much of the spongy white part in the aubergine simply slice strips off before you dice it. Cut up the cauliflower by first slicing off the stalk and then cutting down into florets. Toss the vegetables in 2 tbsp of oil. Remove the core from the pepper and chop into 2cm chunks.

Heat a non-stick pan over high heat and once really hot stir fry the aubergine and cauliflower in batches (e.g. two cupfuls at a time) for around 4 mins per batch. After they are all cooked through, remove them from the pan and keep to the side.

Put the (now empty) pan back on medium heat and add 1 tbsp of oil. Once hot, add the pepper chunks, onion, garlic and ginger and cook for 5 mins (or until soft). Tip: To make the sauce a little richer use half butter and half oil at this stage.

Mix the Bang spice, tomato purée and 3 tbsp of water to make a thick paste and add to the pan. Cook for a further 2 mins then add the yoghurt and ¼ tsp of sugar (if you have some).

Season the aubergine and cauliflower with ¼ tsp of salt and add these to the curry mixture together with the pepper. Chop the paneer into bite sized chunks, season with a pinch of salt and add as well. Turn the heat to low and gently cook for around 10 mins. Tip: Add ½ cup of water if you need to loosen up the sauce a bit.