• In a medium saucepan, add the water (for the rice) and bring to the boil. • Add basmati rice. Stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove from heat. • Keep covered, until rice is tender and water is absorbed, 12 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!

• While the rice is cooking, cut paneer into bite-sized chunks. • Roughly chop brown onion. Thinly slice carrot into half-moons. Finely chop garlic. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. When oil is hot, cook paneer, tossing occasionally, in batches, until golden brown, 2-4 minutes. Transfer to a paper towel-lined plate.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook onion and carrot, tossing, until golden, 4-5 minutes. Add garlic, tomato paste, Mumbai spice blend, mild North Indian spice blend (see ingredients) and the honey and cook until fragrant, 1 minute. • Reduce heat to medium, then stir in thickened cream and the water (for the sauce). Return paneer to the pan. Simmer until thickened, 2-3 minutes. Remove pan from heat, then stir in the butter, a pinch of pepper and baby spinach leaves, until spinach is just wilted, 1 minute.

• Divide basmati rice between bowls. Top with paneer masala. • Garnish with flaked almonds. Tear over coriander leaves to serve. Enjoy!