Spinach and paneer pulao

Method

1. Heat the oil in a large, lidded, non-stick frying pan or shallow casserole over a medium heat. Add the paneer and fry for 2-3 minutes until a deep golden brown. Set aside. Add the onion and a pinch of salt and fry for 5 minutes. Add the garlic, ginger, cumin, turmeric, garam masala and chilli flakes, then cook for 1 minute. Stir in the tomatoes and spinach, then cook for 5 minutes.
2. Rinse the rice in a sieve in cold water, changing the water 2-3 times. Add the rice to the pan, stir well, then pour in the stock. Cover with a lid and cook over a low-medium heat for 20 minutes or until the rice is cooked. Top with the paneer, sprinkle with coriander and serve with yogurt and mango chutney.