1. In a frying pan, add 1 tsp of oil on a medium heat and fry the paneer cheese for 5-8 mins turning over each side until lightly golden. Season with salt & pepper. Once cooked move onto one side.

2. In a large saucepan or wok, add 1 tsp of oil on a medium heat and fry the onions for 5 mins. Add the garlic and fry for 1 min. Stir in the tomato puree, curry powder and turmeric and fry for a further minute. Pour in the passata, season with salt & pepper and reduce to simmer.

3. Cook the rice according to instructions. For the last 10 mins before the rice is cooked, add the peas, mango chutney and paneer into the curry mixture and turn up the heat slightly.

4. Drain the rice, serve into 4 bowls and spoon the curry on top!