Peel and chop the onion and garlic. Peel and grate the ginger.

Heat a pan over a medium-high heat. Once hot, add the butter, oil and onion. Fry the onion with a pinch of salt for 5 min. Add the garlic, ginger, coriander powder, cumin, garam masala, turmeric, chilli powder (spicy!) and tomato paste. Cook for 3 min.

Add the tomato passata, measured water, vegetable stock cube, cooking cream and cashew nuts (see pro tip). Cover, reduce the heat to low and simmer gently for 15-20 min.

Meanwhile, add the basmati rice, salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove the pan from the heat and keep covered until serving. Fluff with a fork before serving.

Blend the curry until smooth with a hand-held blender or in a food processor. If the sauce looks too thick, add a splash of water.

Chop the paneer cheese into cubes and add them to the pureed curry (see pro tip). Bring to a boil and cook for 2 min. Season to taste. Serve the curry over the rice and garnish with chopped coriander.