Ingredients

• 2 tbsp olive oil
• 220g/8oz paneer
• cubed
• 2 onions
• finely sliced
• salt and black pepper
• 2 garlic cloves
• crushed
• ½-1 tsp chilli flakes
• 1 tbsp mild curry powder
• 250g/9oz floury potatoes
• peeled and cut into small cubes
• 200g/7oz tinned tomatoes
• 500ml/18fl oz vegetable stock (made from stock cube)
• 200g/7oz rice

Directions

• Heat a saucepan or large (lidded) frying pan over a medium heat. Add the oil and once hot fry the paneer for two minutes on each side
• or until the cubes are coloured. Remove from the pan and set aside.
• Now add the onions with a pinch of salt and gently fry until golden-brown. Once golden
• add the garlic
• chilli flakes
• curry powder and two tablespoons of water. Gently fry for a further two minutes over a low heat. Stir in the potato.
• Pour in the tomatoes and the stock
• bring to a simmer
• cover with a lid and simmer gently for 15 minutes
• or until the potatoes are completely soft and the sauce has thickened.
• Meanwhile
• cook the rice according to packet instructions.
• Add the paneer to the curry and stir through
• making sure it is well coated in sauce. Heat through for 3-4 minutes then serve with the rice.