Hearty Paneer Butter Masala & Rice

• 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 and capsicum, 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. • Stir in thickened cream, paneer, baby broccoli and the water (for the sauce). Reduce heat to medium-low, and simmer, until thickened and veggies are tender, 4-5 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.