Paneer Makhani Curry

Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice, 1/4 tsp of salt and half the cumin seeds. Cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, heat the olive oil (see ingredients for amount) in a frying pan on medium-high heat. Once hot, add the paneer to the pan and season with salt and pepper. Fry until golden all over, 5-8 mins. Turn every 1-2 mins to ensure they don't burn. Once golden, transfer to a plate lined with kitchen paper.

Pop the (now empty) frying pan back on medium-high heat. Add a drizzle of oil if needed. When hot, add the onion and the remaining cumin seeds. Stir-fry until the onion has softened, 4-5 mins. Add the garlic and the tandoori masala spice, stir-fry until fragrant, 1 min. Then stir in the passata, vegetable stock paste and water (see ingredients for amount). Bring to the boil then lower the temperature and allow to simmer until the sauce has thickened, 8-10 mins. Halfway through, add the green beans and allow them to cook in the sauce for the remaining time.

When the curry has thickened, stir through the cashew butter. Then add the paneer back into the pan. Stir to combine and simmer until piping hot, 2-3 mins, then take off the heat. Pour in half the yoghurt and mix well. Taste and season with salt and pepper if needed.