• 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 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, 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 light cooking 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 rice between bowls. Top with paneer butter masala.
• Garnish with flaked almonds. Tear over coriander to serve. Enjoy!