• In a small pot, combine rice, 1 1⁄4 cups water(2 1⁄4 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-18 minutes. • Keep covered off heat until ready to serve. • While rice cooks, wash and dry produce. Halve, peel, and thinly slice onion. Core, deseed, and slice bell pepper into 1⁄2-inch-thick strips. Cut grilling cheese into 1⁄2-inch cubes. Roughly chop cilantro.

• Heat a large drizzle of oil in a large pan over medium-high heat. Add onion and bell pepper; cook, stirring occasionally, until beginning to soften, 2-3 minutes.

• To pan with veggies, add Fry Seasoning, curry sauce base, stock concentrate, half the garam masala, 3⁄4 cup water, 1 TBSP butter, a pinch of sugar, salt, and pepper(for 4 servings, use all the garam masala, 1 1⁄4 cups water, 2 TBSP butter, and a big pinch of sugar). Continue to cook, stirring occasionally, until sauce has slightly thickened and everything is thoroughly combined, 2-4 minutes more. • Turn off heat; stir in grilling cheese and sour cream. Taste and season with salt and pepper if desired.

• Fluff rice with a fork. • Divide rice between shallow bowls or plates. Top with grilling cheese tikka masala. Garnish with cilantro and serve.