• 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, 10 minutes.

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

• While the rice is cooking, cut paneer into small bite-sized chunks.
• Roughly chop brown onion. 
• Trim and roughly chop baby broccoli. 
• Finely chop garlic. 

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook onion until tender, about 4–5 minutes.

• Add garlic, tomato paste, Mumbai spice blend, mild North Indian spice blend (see ingredients), and honey. Cook until fragrant, about 1 minute.

• Stir in the light cooking cream and the water (for the sauce). Add the paneer and baby broccoli. Reduce heat to medium-low and simmer until the sauce thickens and the vegetables are tender, about 4–5 minutes.

• Bring the curry back to a gentle simmer, then add the prawns. Cook until the prawns turn pink and start to curl, about 3–4 minutes.

• Remove the pan from heat. Stir in the butter, a pinch of pepper, and the baby spinach leaves until the spinach is just wilted, about 1 minute.

• Roughly chop roasted almonds. 
• Divide basmati rice between bowls. Top with prawns and paneer butter masala.
• Garnish with almonds. 
• Tear over coriander leaves to serve. Enjoy!