• Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
• Stir in the rice and bring to the boil. Once boiling, lower the heat to medium, cover, and cook for 10 mins.
• Remove the pot from the heat and keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
• Halve, peel and chop the onion into small pieces.
• Drain the sweetcorn in a sieve. Quarter the lime.

• Chop the paneer into 2cm cubes.
• Place a pan (preferably non-stick) over medium-high heat with a drizzle of oil.
• Once hot, add the paneer to the pan and season with salt and pepper.
• Fry until golden all over, 5-8 mins. Shift regularly to brown evenly.
• Once the paneer is golden, transfer to a plate lined with kitchen paper.

• Add 2 tbsp of butter (per 2P) to the pan. Fry the onion until softened, stirring occasionally, 4-5 mins.
• Add the North Indian spice mix and korma paste. Fry for 1 min.
• Add the sweetcorn, passata and 50ml water (per 2P). Simmer for 5-7 mins.
• Stir in the paneer and coconut milk and allow to warm through.
• Roughly chop the coriander (stalks and all).

TIP: Stir the coconut milk (or shake the packet) to dissolve any lumps.

• Season the curry to taste with salt, pepper and sugar. Loosen with a splash of water if you feel it's too thick.
• Fluff up the rice with a fork.
• Serve the paneer butter masala in bowls alongside the rice.
• Garnish with cashews and coriander.
• Finish with a squeeze of lime juice.