• Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
• Stir in the rice and bring to the boil.
• Once boiling, lower the heat to medium, cover and cook for 10 mins, then remove the pot from the heat.
• Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).

• Meanwhile, peel and grate the garlic (or use a garlic press).
• Roughly chop the mushrooms. Roughly chop the chives (use scissors if you prefer).
• Drain the cheese then cut into 2cm cubes. Add to a bowl of cold water.
• Place a pot over high heat with a drizzle of oil.
• Once hot, fry the mushrooms until softened, 3-4 mins. Shift frequently to ensure they don't burn. Season with salt and pepper.

• Reduce the heat to medium-high and add the garlic and North Indian spice.
• Fry until fragrant, 30 secs. 
• Pop in the chopped tomatoes, ½ tsp sugar and 50ml water (double both for 4p).
• Cover and simmer for 4-5 mins.

• While the curry cooks, remove the cheese from the water and pat dry with kitchen paper.
• Place a pan over medium-high heat with a drizzle of oil. 
• Once hot, fry the cheese until golden, turning often, 4-5 mins.

• Once the curry has simmered, remove the pot from the heat.
• Stir through the cheese, rogan josh paste, honey and a knob of butter.
• Season to taste with salt, pepper and sugar.

TIP: Add a splash of water if you feel the sauce needs loosening.

• Divide the curry between bowls.
• Fluff up the rice with a fork and serve alongside.
• Finish with a sprinkling of chopped chives.