Pan-Seared Paneer & Veggie Tikka Curry

• Heat a large frying pan with a drizzle of olive oil over medium-high heat and 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 the 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, brown sugar and butter and simmer until slightly thickened, 1-2 minutes. • Remove pan from heat and add baby spinach leaves, Greek-style yoghurt and return paneer to the pan. Stir until combined. Season with salt and pepper to taste.