1. TO PREPARE THE VEGETABLES AND PANEER:

Peel and finely slice the red onion. Cut the paneer into 2 cm cubes.

2. TO COOK THE POPPADOMS:

Stove top option (preferred): Place a non-stick frying pan over a high heat with a drizzle of oil. Once the pan is hot, cook the poppadoms one at a time for about 10-15 seconds on each side. They will crisp up as they cool. Microwave option: Place the poppadoms in the microwave one at a time and cook on high for 30-40 secs, turning over halfway through the cooking time.

3. TO COOK THE PANEER TIKKA MASALA:

Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the red onion and cook for 2-3 mins, stirring occasionally to create a char. Add the paneer and cook for 2-3 mins, turning often to brown. Pour in the tikka masala sauce then add the peas and baby spinach. Season with salt, stir to combine and cook for 2-3 mins until the spinach has wilted.

3. TO COOK THE PANEER TIKKA MASALA:

Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the red onion and cook for 2-3 mins, stirring occasionally to create a char. Add the paneer and cook for 2-3 mins, turning often to brown. Pour in the tikka masala sauce then add the peas and baby spinach. Season with salt, stir to combine and cook for 2-3 mins until the spinach has wilted.

Microwave option (preferred): Open the bag of steamed basmati rice, breaking up any clumps by squeezing the bag gently then add to a microwave safe bowl, cover and cook on high (750W) for 2-3 mins. Pan method: Open the bag of steamed rice, breaking up any clumps by squeezing the bag gently. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the rice and cook for 2-3 mins until hot.

TO SERVE:

Spoon the basmati rice into bowls and top with the paneer tikka masala. Dollop over coriander raita and sprinkle with Kashmiri cashew crunch. Serve poppadoms on the side.