Punjabi Style Matar Paneer Curry

Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tightly fitted lid. Stir in the rice and 1/4 tsp of salt, 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 oil (see ingredients for amount) in a large frying pan on medium-high heat. Once hot, add the paneer to the pan, season with salt and pepper. Fry until golden all over, 5-7 mins. Turn every 1-2 mins to ensure they don't burn. Once golden, transfer to a plate lined with kitchen paper.

Add the onion to the (now empty) pan. Reduce the heat to medium-high and cook until softened, 4-5 mins. Then add the garlic, tomato puree and north Indian style curry powder. Fry until fragrant, stirring, 1 min. Add the passata, water (see ingredients for amount) and vegetable stock paste. Season with salt and pepper, stir to combine. Bring to the boil, lower the heat and simmer gently until thickened, 5-6 mins.

Once the sauce has thickened, add the paneer back into the pan along with the peas and the mango chutney. Cook until everything is piping hot, 1-2 mins. Taste and add more salt or pepper if needed.