Paneer Tikka Masala with Brown Rice and Roti

Steps

1. Preheat oven to 220°C. Combine rice, water and a pinch of salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. Thinly slice onion and bok choy, and dice carrot 1cm. Heat a drizzle of oil in a medium (preferably deep) fry-pan on medium-high heat. Cook onion, carrot and salt for 3-4 minutes, until starting to soften.
3. Add tikka masala paste to pan and cook for a further 1-2 minutes, until fragrant. Add stock and canned tomatoes, bring to a gentle simmer and cook for about 6 minutes, until sauce is thickened and carrot is tender.
4. Stir through peas, paneer and bok choy and cook for a further 2-3 minutes, until warmed through. Stir through sour cream and season to taste.
5. While curry is simmering, wrap roti breads in foil and place in oven for 6-8 minutes, until warmed through. Remove from oven and keep covered, until ready to serve.
6. To serve, place ¾ cup cooked brown rice into bowls and top with paneer tikka masala. Garnish with coriander and serve roti on the side.