1 green Thai chilli, finely sliced (deseeded if liked)
250g Essential Cherry Tomatoes
Heat ½ tbsp oil in a large frying pan, then add the cumin seeds. When they start to sizzle, add the paneer, chickpeas and a pinch of salt. Fry for 5 minutes, turning occasionally, until the paneer is golden on all sides. Tip onto a plate and set aside. Meanwhile, cook the rice according to pack instructions.
Add the remaining ½ tbsp oil to the pan; once hot, add the onion, garlic and ginger. Cook on a medium heat for 10 minutes until soft. Boil a kettle. Put the spinach in a colander in the sink; pour over the boiled water. Drain for 2 minutes; squeeze out the excess water with the back of a spoon. Add the spices and chilli to the pan; cook for 1 minute. Stir in the tomatoes and cook until they burst (about 2 minutes).
Add the spinach to the pan. Cook for 2 minutes, season, then stir in the paneer mixture. Serve with the rice.