North Indian Paneer Cheese Curry

Rinse the basmati rice well. Place the rice in a medium saucepan with the cold water (for the rice) and bring to the boil over a medium-high heat. Once the water has come to a boil, reduce the heat to low and simmer, uncovered, for 8-10 minutes, or until the rice is soft. Drain and set aside.

While the rice is cooking, heat the olive oil in a medium frying pan over a medium-high heat. Add the paneer cubes and cook for 3-4 minutes, or until lightly golden. Remove from the pan and set aside.

Paneer cheese is a mild, milky cheese with a dense crumbly texture. It pairs beautifully with strong flavours such as those used in this classic Indian style curry. It’s different to other cheeses as it doesn’t melt, so cubes of paneer can be stirred through curries and remain intact.

Add the brown onion and carrot to the same pan and cook for 5 minutes, or until softened. Add the roma tomato and the mild North Indian spice blend and cook for 1-2 minutes, or until fragrant.

Add the coconut cream and hot water (for the curry) to the pan with the veggies and simmer for 3 minutes, or until heated through. Add the paneer cubes and the baby spinach leaves and cook for 2-3 minutes, or until the spinach is wilted. Season to taste with salt and pepper.