• To 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 pan from heat and 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! 

• Cut paneer into 2cm cubes. 
• Heat a large frying pan over medium-high heat, then 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. 

• Return 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 (for the curry), brown sugar and butter and simmer until slightly thickened, 1-2 minutes.
• Remove pan from heat, then add baby spinach leaves, Greek-style yoghurt and return paneer to the pan. Stir until combined. Season to taste with salt and pepper.  

• Divide basmati rice, pan-seared paneer and veggie tikka curry between bowls. 
• Thinly slice long chilli (if using). 
• Tear over coriander and top with chilli to serve. Enjoy!