Heat 1 tsp oil in pan, add onion, carrot and garlic; fry until soft about 8 minutes.
Add curry powder along rice and cook for a minute.
Now add peas and hot stock. Allow boiling and then reduce the heat and partially cover the lid and simmer.
Simmer until stock dries and rice are 80% done. Now keep rice on dum for 8 minutes on slow heat.
While rice is cooking; season paneer with salt and papper.
Heat 1 tbsp oil in pan and fry cheese cubes until golden.
Dish out the rice and top with paneer. Serve warm.
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