Start by cutting the paneer into 2cm chunks. Heat a tbsp of oil in a large saucepan and sear the paneer until browned all over. Once ready, remove and set aside.

Thinly slice the onions.

Blend the garlic, ginger and chillies with a splash of water until you have a smooth paste.

Heat a glug of oil in the saucepan over a medium heat and add the cumin, black mustard and fenugreek seeds. When they start to crackle and pop, add the sliced onions and a big pinch of salt. Cook for 6-7 mins.

Now add the garlic, ginger and chilli paste and cook out for another 4-5 mins.

Add the tomatoes, turmeric, chilli powder and garam masala.

Add the chickpeas and all of the liquid from the jar.

Cook for 10-12 mins.

Meanwhile, wash the Tilda rice three times in cold water until the water runs clear. Pop it into a pan with your water. Bring the pan to a boil, turn down the heat to low, pop on a lid and let it cook for 10 mins. Then turn the heat off and let the rice steam for 5 mins with the lid on.

Add the paneer and the cream and cook for another 10 mins.

Season and stir through chopped coriander.