Paneer Tikka Masala

• 225g paneer, cubed
• 150g basmati rice
• 1 can chopped tomatoes
• 100ml double cream
• 1 onion
• 3 garlic cloves
• 2 tbsp tikka masala paste
• 1 tsp garam masala
• Fresh coriander

1. 1

   Rinse the basmati rice and cook in 300ml salted water — boil, cover, simmer 10 min, rest 5 min.

2. 2

   Dice the onion and mince the garlic. Cut the paneer into 3cm cubes.

3. 3

   Heat oil in a large pan. Cook the paneer cubes over medium-high heat, turning, until golden on most sides — about 4–5 min. Remove and set aside.

4. 4

   In the same pan, cook the onion over medium heat for 5–6 min until soft and golden. Add the garlic and tikka masala paste; stir-fry for 2 min.

5. 5

   Pour in the chopped tomatoes and simmer 5 min, stirring occasionally.

6. 6

   Reduce heat and stir in the double cream and garam masala. Simmer 3 min until rich and slightly thickened.

7. 7

   Return the paneer to the sauce. Warm through 2 min. Taste and adjust salt. Serve over rice, scattered with fresh coriander.