Preheat the grill to high, then crush your cardamom pod[s] open by squashing them with the side of a knife.

Add your basmati rice, crushed cardamom pod[s] and 300ml cold water to a pot with a lid and bring to the boil over a high heat, once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked, once cooked, remove from the heat and keep covered until serving.

Line a baking tray with tin foil.

Chop your paneer into bite-sized pieces.

Add the chopped paneer to a bowl with half your natural yoghurt, half your curry powder and half your ginger paste (you'll use the rest later!).

Give everything a good mix up and then add to the tray and put under the grill for 15 min or until cooked through – this is your paneer tikka.

Meanwhile, boil half a kettle.

Peel and finely slice your shallot[s].

Chop your tomato[es] roughly.

Peel and finely chop (or grate) your garlic.

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a generous drizzle of vegetable oil over a medium-high heat.

Once hot, add the sliced shallot with a pinch of salt and cook for 5-6 min or until caramelised.

Once caramelised, add the chopped tomato and cook for 2-3 min or until softened.

Once softened, add the remaining curry powder, remaining ginger paste, your tomato paste, ground paprika and the chopped garlic to the pan with 1 tsp sugar and 1 tsp flour.

Cook for 1-2 min or until fragrant.

Once fragrant, add 200ml boiled water with your vegetable stock mix and your clotted cream.

Cook for a further 5 min or until the sauce begins to thicken to a gravy-like consistency.

Once the sauce has thickened, stir through the paneer tikka and your garam masala – this is your paneer tikka masala.

Serve the paneer tikka masala with the cardamom rice to the side.

Drizzle over the remaining natural yoghurt.