Paneer Makhani Curry

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid. 

Stir in the rice, 1/4 tsp salt and half the cumin seeds, then bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

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 pantry 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 regularly to brown them evenly.

Once golden, transfer to a plate lined with kitchen paper.

Pop the (now empty) frying pan back on medium-high heat. Add the butter (see pantry for amount) and allow it to melt.

Once the butter has melted, add the onion and remaining cumin seeds to th epan. Stir-fry until the onion has softened, 4-5 mins.

Add the garlic and tandoori masala spice. Fry until fragrant, 1 min, then stir in the passata, veg stock paste and water for the curry (see pantry for amount). 

Bring to the boil, then lower the heat and allow to simmer until thickened, 8-10 mins.

Halfway through, add the fried paneer and green beans to the pan. Simmer for the remaining time.

When the curry has thickened, stir through the cashew butter until well combined.

Simmer until piping hot, 2-3 mins, then remove from the heat.

Stir through half the yoghurt, then taste and season with salt and pepper if needed.