Boil a kettle of water. Half-fill a medium saucepan with the boiling water. Add the basmati rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12 minutes. Drain and set aside.

While the rice is cooking, cut the paneer into 2cm cubes. Heat a large frying pan over a medium-high heat with a generous drizzle of olive oil. When the oil is hot, add the paneer and the salt and cook, tossing occasionally, until crispy and golden brown, 4-5 minutes. Transfer to a plate lined with paper towel.

While the paneer is cooking, thinly slice the red onion. Roughly chop the capsicum. Finely chop the garlic.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion and capsicum until softened, 4-5 minutes. Add the Berbere seasoning and garlic and cook until fragrant, 1 minute.

Add the vegetable stock powder and chopped tomatoes to the frying pan, then stir to combine and simmer until slightly thickened, 1-2 minutes. Add the baby spinach leaves, then return the paneer to the frying pan and cook until spinach has wilted, 1-2 minutes. Remove from heat, then add Greek-style yoghurt, stirring, until combined. Season to taste.

Divide the rice between bowls. Top with the Berbere-spiced paneer curry and veggies. Tear over the coriander.