Rukmini Iyer’s quick, easy one-pot nigella-spiced paneer fried rice

This one-pot rice dish skips the usual microwave shortcut and returns to stove-top absorption cooking. If you prefer a vegan version, swap tofu for the paneer cubes; the author even told tofu-mad children the paneer was tofu and they were none the wiser. Tip the cubed paneer into a bowl of just-boiled water to rehydrate while you get everything ready.

Pour half the oil into a large frying pan or lidded casserole over medium heat, add the finely chopped onion and fry for five minutes until slightly softened. Add the grated garlic and ginger and cook for a further two minutes. Drain and shake the paneer, then tip it into the pan and stir to coat; fry for three to four minutes without disturbing so it browns on one side.

Stir in nigella seeds, turmeric and ground coriander for 30–40 seconds, then add halved cherry tomatoes and finely chopped spring greens and fry for another minute. Tip in the basmati rice, stir well to coat, pour over the boiling vegetable stock and bring to a boil.

paneer, nigella, fried rice, one-pot, tofu, basmati rice, turmeric, ground coriander, ginger, vegetable stock