Start the rice: Rinse the basmati rice in a fine-mesh sieve under cold water until the water runs less cloudy. Set a medium saucepan over medium heat and add 1 tablespoon of the olive oil.

Add the cumin seeds to the saucepan and cook for 30 seconds, until they smell fragrant and look a shade darker.

Put the rinsed rice into the saucepan and stir for 1 minute so the grains are coated in the oil and cumin.

Pour 1 3/4 cups water into the saucepan and add 1/2 teaspoon of the salt. Raise the heat and bring the water to a boil.

Cover the saucepan, lower the heat to low, and cook the rice for 15 minutes.

Turn off the heat and let the covered saucepan stand for 5 minutes so the rice finishes steaming.

Brown the paneer: While the rice cooks, set a large skillet over medium-high heat and add 1 tablespoon of the olive oil.

Add the paneer cubes to the skillet in one layer. Cook for 2 to 3 minutes per side, turning with a spatula, until they are golden on at least two sides. Transfer the paneer to a plate.

Build the beans: Reduce the skillet to medium and add the remaining 1 tablespoon olive oil.

Add the onion to the skillet and cook for 5 minutes, stirring often, until it is soft and lightly browned at the edges.

Add the garlic, turmeric, and garam masala to the skillet. Stir for 30 seconds, just until the spices smell toasty.

Put the black-eyed peas into the skillet with 1/4 cup water and the remaining 1/2 teaspoon salt. Cook for 3 minutes, stirring now and then.