• Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
• Stir in the rice and bring to the boil.
• Once boiling, lower the heat to medium and cover with the lid.
• Cook for 10 mins, then remove the pot from the heat.
• Keep covered for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

• Meanwhile, chop the paneer into 2cm cubes.
• Halve, peel and chop the shallot into small pieces.
• Thinly slice the chilli widthways at an angle.

TIP: If you haven't got a blender, you'll also need to finely chop the spinach.

• Place a pan (preferably nonstick) over medium-high heat with a drizzle of oil. 
• Once hot, add the paneer to the pan, season with salt and pepper.
• Fry until golden all over, 5-8 mins. Turn regularly to brown it evenly.
• Once golden, transfer to a plate lined with kitchen paper.

• While the paneer cooks, blend the spinach, stock and coconut milk to make a puree.
• Return the pan to medium-high heat with another drizzle of oil. 
• When hot, fry the shallot until softened, stirring occasionally, 4-5 mins. Season well with salt and pepper. 
• Lower the heat to medium-high then add the North Indian spice mix.
• Fry until fragrant, 1-2 mins.

• Add the paneer, spinach puree and rogan josh paste to the pan and mix well to coat the veg. 
• Cover and simmer for 4-5 mins. Loosen with a splash of water if necessary. Season with salt and pepper.
• Add the peas and simmer until everything is warmed through, 2-3 mins. 
• Season to taste with salt and pepper. Add a splash of water to loosen the sauce if required.

• Fluff up the rice with a fork and divide between bowls.
• Top with the spinach curry.
• Garnish with the sliced chilli (use less if you don't like spice).