Paneer butter masala

• 300gBasmati rice
• 1Brown onion
• 3 clovesGarlic, crushed
• 20gFresh ginger, grated
• 450gPaneer
• 40gButter
• 2 tspGaram masala
• ½ tspChilli flakes
• 1 tbspVegetable oil
• 1 tinChopped tomatoes
• 1 tbspClear honey
• 150mlDouble cream
• 15gFresh coriander, chopped

Plus salt, pepper and water.

Method

1. 1

   Rinse the rice and boil it in plenty of salted water for 12 minutes. Drain and cover with the lid.

   15 min, mostly hands-off

2. 2

   Meanwhile, finely chop the onion, crush the garlic and finely grate the ginger. Cut the paneer into 2cm cubes and chop the coriander.

3. 3

   Melt half the butter in a saucepan and soften the onion with a pinch of salt for 7 minutes. Stir in the garlic, ginger, garam masala and chilli flakes for a minute.

4. 4

   Meanwhile, heat the oil in a frying pan over a medium-high heat. Fry the paneer for 5 minutes, turning, until golden on most sides.

5. 5

   Tip the tomatoes into the onion pan with half a tin of water and the honey. Simmer for 10 minutes, stirring now and then, until thick and jammy.

   10 min, mostly hands-off

6. 6

   Stir in the cream and the rest of the butter, then add the paneer and simmer gently for 2 minutes. Season, scatter over the coriander and serve with the rice.