• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain and return to the saucepan. • Cut paneer into 2cm cubes. 

• Heat a large frying pan over medium-high heat and cook paneer until golden brown, 3-4 minutes. Set aside on a plate. • While paneer is cooking, finely chop brown onion and garlic. Roughly chop capsicum. TIP: Cook paneer in batches if your pan is getting crowded.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Add onion and capsicum and cook until softened, 4-5 minutes. • Add mild North Indian spice blend, Mumbai spice blend and garlic and cook, until fragrant, 1 minute. • Add passata, the water, brown sugar and butter and simmer until slightly thickened, 1-2 minutes. • Remove pan from heat and add baby spinach leaves, Greek-style yoghurt and return paneer to the pan. Stir until combined. Season to taste.

• Divide the rice and paneer and veggie tikka curry between bowls. • Tear over coriander to serve. Enjoy!