Paneer Makhani with Fragrant Saffron Rice

Bring a saucepan of water to the boil. Add the stock and stir to dissolve. When dissolved, remove from the heat.

Peel and finely chop the garlic and onion.

In another saucepan, heat half of the olive oil over medium-high heat.

Add the onion and sautee until softened.

Add the cumin seeds, cinnamon stick and saffron.

Add the rice and stir through the onion mixture.

Stir through the stock and bring to the boil.

Lower the heat to a simmer. Continue to cook until the rice is tender and the stock has dried out, add additional water if it becomes to dry and rice is not yet cooked (around 11mins).

Chop the paneer into cubes.

In a frying pan, a little oil over medium high heat.

Add the paneer and cook until golden brown all over.

Transfer the paneer to a plate.

In saucepan over medium heat add the yoghut, mango chutney, tomato paste, garlic and garam masala.

Stir until smooth and simmer for 3 minutes.

Stir through the water. Bring to a simmer, then cook for a further 2 minutes.

Remove the rice from the heat when tender and set aside.

Add the peas and paneer, and cook for 4-5 minutes or until the peas are tender. Season with Salt.

Stir in the cream and butter, and bring to a simmer. Continue to simmer until slightly thickened.

Stir through the chilli powder (if desired).

Distribute the rice among serving bowls.

Serve the curry alongside the rice.