Paneer Tikka Masala with Brown Rice and Roti

Steps

1. oven to 220°C (to warm roti, if using).
2. Combine rice, water and a pinch of salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
3. While rice cooks, heat a drizzle of oil in a large, deep fry-pan on medium-high heat. Cook onion and cauliflower for 3-4 minutes, until starting to caramelise.
4. Add salt and tikka masala paste to pan and cook for a further 1-2 minutes, until fragrant. Add stock and canned tomatoes, bring to a simmer and cook for 6-7 minutes, until sauce has thickened and cauliflower is tender.
5. Stir through peas, paneer and yoghurt and cook for a further 2-3 minutes, until peas and paneer are warmed through. Season to taste with salt and pepper.
6. While curry is simmering, wrap roti (if using) in foil and place in oven for 6-8 minutes, until warmed through. Remove from oven and keep covered until ready to serve.
7. spoon ¾ cup cooked brown rice into each bowl and top with paneer tikka masala. Garnish with coriander and serve roti on the side (if using).