Butter Paneer Masala

a) Meanwhile, heat a generous drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the paneer and fry until golden all over, 5-8 mins. Season with salt and pepper. Turn regularly to brown it evenly. Once the paneer is golden, transfer to a plate lined with kitchen paper. 

c) Meanwhile, trim the green beans, then cut into thirds.

d) Once the rice has cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

a) Pop the (now empty) pan back on medium high heat with a drizzle of oil.

b) Add the tomato puree, North Indian style spice mix and remaining garlic, fry until fragrant, 1 min.

c) Add the sugar and water for the sauce (see pantry for both amounts). Stir in the stock paste.

d) Bring to the boil, then turn the heat down slightly and simmer until thickened, 3-5 mins.

a) While everything cooks, heat a drizzle of oil in another frying pan on medium-high heat.

b) Once hot, add the green beans. Season with salt and pepper, then stir-fry until starting to char, 2-3 mins. 

c) Stir in the mustard seeds and cook for 1 min. 

d) Add a splash of water and immediately cover with a lid or some foil. Allow to cook until the beans are tender, 4-5 mins. Drain any excess water, then remove from the heat and keep covered.

a) Once the sauce has reduced, stir in the creme fraiche.

b) Bring to the boil, then stir in the paneer and butter (see pantry for amount) until melted. Remove from the heat.

c) Taste and add salt and pepper if needed.