In a medium pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

While rice cooks, wash and dry produce.

Core, deseed, and dice bell pepper into 1-inch pieces. Halve, peel, and finely dice onion. Stand paneer on its side and cut in half lengthwise, creating two thin planks (four planks for 4 servings); stack planks and dice into ½-inch cubes. Roughly chop cilantro. Thinly slice chili.

Heat a large drizzle of oil in a large pan over medium-high heat. Add bell pepper and onion; season with salt and pepper. Cook, stirring occasionally, until tender, 5-7 minutes. TIP: If needed, add a splash of water to help veggies soften.

Turn off heat; transfer to a plate. Wipe out pan.

Heat a large drizzle of oil in same pan over medium-high heat. Add paneer and season with salt and pepper. Cook, undisturbed, until lightly browned on bottom, 2-3 minutes.

Reduce heat to medium.

To pan with paneer, stir in curry sauce base, paprika, garlic powder, stock concentrate, half the garam masala, ½ cup water, 1 TBSP butter, and a big pinch of salt (all the garam masala, 1 cup water, and 2 TBSP butter for 4 servings). Bring to a simmer, then reduce heat to low. Cook until sauce is thickened, 2-3 minutes. TIP: If sauce seems too thick, stir in a splash of water.

Add veggies and sour cream; stir to combine. Taste and season with salt and pepper. 

Fluff rice with a fork. Stir in half the cilantro and 1 TBSP butter (2 TBSP for 4 servings).

Divide rice and paneer tikka masala between shallow bowls or plates in separate sections. Sprinkle with remaining cilantro and chili if desired; serve.