Paneer Butter Masala

While the rice is cooking, finely chop the brown onion. Cut the zucchini into 1 cm chunks. Finely chop the garlic (or use a garlic press). Cut the paneer into 2 cm cubes. Pick the coriander leaves and finely chop the roots. Roughly chop the coriander leaves.

Heat a large frying pan over a medium-high heat with a drizzle of olive oil. When hot, add the onion and cook, stirring for 2-3 minutes, or until softened. Add the zucchini, garlic and the coriander roots and cook for a further 2 minutes, or until fragrant.

Add the butter to the pan. Once melted, add the mild North Indian spice blend and cook for 30 seconds, or until fragrant. Add the diced tomatoes, brown sugar and salt (see ingredients list) and stir to combine. Add the paneer cubes and turn to coat in the sauce. Bring to the boil, then reduce the heat to medium and allow to simmer for X minutes.

Add the baby spinach leaves and cook, stirring for 1-2 minutes or until just wilted. Pour in the cooking cream (see ingredients list) and mix well. TIP: Add a dash more cream if you like a thinner curry! Cook for a further 1-2 minutes, or until just heated through. Season to taste with salt and pepper.