Cut the paneer into large squares and set them to one side.

Grate the ginger, chop up the garlic and finely slice the chilli.

Throw it all into a bowl together with yoghurt, curry powder and turmeric, stir it well into the yoghurt and then add the paneer, folding it in.

Let it sit in the fridge for a minimum of 30 minutes, ideally longer for up to 6 hours.

Cook the rice according to the instructions on the packet and heat up the naan breads.

Chop the onion and dice the tomatoes, then heat up a pan with butter and add the tomato and onion.

Fry.

Add the marinated cheese with all the marinade into the pan, then the pureed tomatoes, and let it simmer for 20 minutes.

Add the cream, bring to the boil and then leave to simmer for a couple more minutes.

Season with salt. Garnish with coriander.

Serve with the rice and naan bread.

Tip: Make the dish hotter or milder by adding more or less chilli and ginger.