Paneer Makhani with Fragrant Saffron Rice

Prepare stock and ingredients: Bring a saucepan of water to the boil. Add the stock, stir to dissolve, then remove from heat. Peel and finely chop the garlic and onion.

Cook onion and spices: In another saucepan, heat half of the olive oil over medium-high heat. Add the onion and sauté until softened, about 2-3 minutes. Add the cumin seeds, cinnamon stick, and saffron, and cook for another minute, stirring frequently.

Cook rice: Add the rice to the onion mixture and stir to combine. Pour in the prepared stock, bring to a boil, then reduce the heat to a simmer. Cook the rice until tender and the stock has evaporated, adding more water if necessary, about 11 minutes.

Brown paneer: Meanwhile, chop the paneer into cubes. In a frying pan, heat a little oil over medium-high heat. Add the paneer and cook, turning occasionally, until golden brown on all sides, about 4-5 minutes. Transfer the paneer to a plate.

Prepare curry sauce: In the same frying pan, combine the yogurt, mango chutney, tomato paste, garlic, and garam masala over medium heat. Stir until smooth and simmer for 3 minutes.

Add liquids and paneer: Stir in the water and bring the sauce to a simmer. Cook for 2 minutes. Add the peas and paneer to the sauce and cook for 4-5 minutes, until the peas are tender. Season with salt to taste.

Finish curry: Stir in the cream and butter, and bring the sauce to a simmer. Continue to simmer until slightly thickened, about 2-3 minutes. Stir in the chili powder, if desired.

Serve: Distribute the cooked saffron rice among serving bowls. Spoon the Paneer Makhani alongside the rice, and enjoy this luscious, aromatic meal.