Mix 226g of cubed paneer with 2 tbsp masala paste and season with a little salt and pepper. Set a large non-stick pan on a medium heat and add 2 tbsp vegetable oil. Once hot, fry the paneer on all side until golden, this will take 2-3 minutes. Remove from the pan and keep warm.

Keep the heat under the pan at medium and add the remaining 1 tbsp vegetable oil. Put 1 sliced onion into the pan and cook with a pinch of salt for 5-6 minutes until they are translucent. Now add the remaining 1.5 pots masala paste (about 5-6 tbsp), 3 chopped tomatoes, 1 tin drained chickpeas and 100ml water. Allow to simmer for another 5-6 minutes.

Once the tomatoes have softened, add 100g spinach and allow to wilt before stirring in 500g cooked rice. Let the rice heat through for 3-4 minutes before stirring in the paneer. Season with a generous squeeze of lime and add 30g chopped coriander (if using). Serve while piping hot. If you have chosen to serve this with 200g natural yoghurt and 100g mango chutney, don't forget to pop them onto the table and let people serve themselves.