1) Heat the ghee and fry the onion until golden.

2) Remove and reserve half the onion. Add the tomato to the pan, stir in the spices and cook for about 5 minutes until the ghee appears on the surface.

3) Add the vegetables and salt, cover and simmer for about 5 minutes.

4) Stir in the rice and stock, bring to the boil then simmer gently for 5 minutes.

5) Add the paneer and nuts and mix well. Cover and simmer for a further 5 minutes until all the moisture has gone.

Serve hot, sprinkled with fried onion.