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.

Fluff up the rice and serve with the curry.