Mild Paneer Curry

Melt a knob of butter to a pot with a lid over a medium heat
Add the basmati rice with a pinch of ground turmeric (save the rest for later!)
Cook for 30 secs or until the grains are coated in the spices

Add 300ml [600ml] cold water and the sultanas and bring to the boil
Reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked

Meanwhile, boil half a kettle

Peel and finely chop the brown onion[s]
Fry onions with a pinch of salt and cook for 3-4 min or until beginning to soften

While the onions are cooking, cut the paneer into large, bite-sized pieces
Peel and finely chop (or grate) the garlic
Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger
Chop the tomatoes roughly

Once the onion is beginning to soften, add the chopped paneer and cook for 1-2 min

Add the chopped garlic, chopped ginger, chopped tomatoes, remaining ground turmeric, tomato paste and garam masala to the pan and cook for 1 min or until fragrant

Stir in the vegetable stock mix, then add 250ml [450ml] boiled water and 1 tsp [2 tsp] sugar and bring to the boil over a high heat
Once boiling, reduce the heat to medium and cook for 5-6 min further or until the sauce has thickened slightly

Once thickened, remove the pan from the heat and stir through the clotted cream