Paneer and Spinach Curry

Cook the rice: Add rice to the boiling water. Reduce the heat to medium-low. Cover with a lid, and cook until the rice is tender and the water has been absorbed, 10-12 min.

Toast the spices: Heat a large non-stick pan over medium-high heat. Add the spice blend and as much chili flakes as you like, to the dry pan. Toast until just golden and fragrant, 1-3 min. (TIP: Keep an eye on them so they don't burn!) Transfer to a small bowl.

Sear the paneer: Add a drizzle of oil to the same pan. Add the paneer cubes. Cook until golden all over, about 1 min per side. Transfer to a plate.

Make the saag paneer: Add another drizzle of oil in the same pan, then the onion. Cook, stirring occasionally, until softened, 3-4 min. Add the ginger, tomato paste and spice blend. Cook, stirring, for 1 min. Add the broth concentrate(s) and 3/4 cups water (double for 4 people.) Season with salt and pepper. Bring to a boil, then reduce the heat to medium-low. Simmer until the sauce thickens slightly, 5-7 min.

Add the seared paneer and spinach to the sauce. Stir, breaking up the spinach with a spoon, until warmed through, 2-3 min. Remove the pan from the heat for 2 min, then stir in half the Greek yogurt. (TIP: If you stir in the yogurt when it's too hot, it may not combine with the curry!)