Kadai-Style Paneer

Heat a medium pot over medium heat. When the pot is hot, add 1 tbsp butter (dbl for 4 ppl), then rice and half the garlic. Cook, stirring often, until toasted, 2-3 min. Add 1 1/4 cups water (dbl for 4 ppl) and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.

While rice cooks, heat a large non-stick pan over medium-high heat. When pan is hot, add 1 tbsp butter and swirl, until melted, 1 min. Add paneer and season with salt and pepper. Pan-fry, turning cubes occasionally, until crispy and golden-brown all over, 5-6 min. (NOTE: Don't overcrowd pan; cook paneer in two batches for 4 ppl, using 1 tbsp butter for each batch!) Transfer to a plate and set aside.

Reduce heat to medium. Add 1/2 tbsp oil (dbl for 4 ppl) to the same pan, then onions and peppers. Cook, stirring occasionally, until tender-crisp, 3-4 min. Add Indian Spice Mix and remaining garlic. Cook, stirring often, until fragrant, 1-2 min

Reduce heat to medium-low, then add tikka sauce and coconut milk to the pan with the veggies. Cook, stirring occasionally, until sauce is slightly thickened, 5-7 min. Add paneer and spinach and stir until spinach wilts, 1-2 min. (NOTE: Add spinach in batches for 4 ppl.) Season with salt.