Quick Indian Paneer & Green Pea Sauté

In a small pot, combine 300 g of basmati rice, 600 ml of water, and 1/2 tsp of salt. Bring to a boil over high heat, then immediately reduce the heat to low, cover with a tight-fitting lid, and simmer for 12 minutes.

While the rice cooks, cut 200 g of paneer into 1.5 cm cubes. Peel and finely grate 15 g of fresh ginger.

Heat 15 ml of vegetable oil in a non-stick skillet over medium-high heat. Add the paneer cubes and sauté for 3 to 4 minutes, turning occasionally, until they are lightly golden on all sides. Remove the paneer from the skillet and set aside on a plate.

Reduce the skillet heat to medium. Add the remaining 5 ml of vegetable oil, then stir in 15 g of grated ginger and 1 tbsp of curry powder. Sauté for 30 seconds until highly fragrant, taking care not to burn the spices.

Pour 200 ml of tomato sauce into the skillet, stirring to combine with the spices. Bring the mixture to a gentle simmer.

Stir 150 g of frozen green peas and the seared paneer cubes into the tomato sauce. Simmer gently for 3 to 4 minutes until the peas are vibrant green and heated through. Season with salt to taste.

Remove the rice from the heat and let it rest, covered, for 3 minutes, then fluff with a fork.

Portion out exactly half of the cooked rice (approx 450 g cooked) to serve alongside the paneer and pea sauté tonight.

Place the remaining half of the cooked rice (approx 450 g cooked) into an airtight container, allow it to cool completely, and store in the refrigerator to use for tomorrow's quick meal.