Tomato and mango chutney-glazed paneer on spinach cashew rice

Method

1. Cook the rice according to the pack instructions.

2. In a bowl, mix the mango chutney, ketchup, ginger-garlic paste and garam masala with 6 tbsp water. Heat a frying pan over a medium-high heat and add 1 tbsp oil. Season the paneer and cook for 1-2 minutes on each side until golden, then add the mango chutney mixture. Cook over a medium heat for 2-3 minutes until the sauce is sticky and coating the paneer.

3. Heat 1 tbsp oil in another frying pan, then add the cashews and both seeds. Cook for about 4 minutes over a medium heat until toasted, then stir in the spinach and peas and cook for 3 minutes until the spinach has wilted. Stir in the cooked rice and season with salt and pepper. Serve the rice topped with the saucy, glazed paneer.

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