Saag paneer kedgeree

• large eggs↗2
• vegetable oil↗1 tbsp tbsp
• red onion↗1

  finely sliced

• paneer115g g

  cut into 2-3cm, cubes

• medium curry powder↗2 tbsp tbsp
• frozen spinach↗250g g
• cooked coconut rice pouch200g g
• red chilli↗½

  finely sliced (optional)

Step-by-step instructions

1. 1

   Bring a medium pan of water to the boil. Add the eggs and cook for 7 mins, then put them in a bowl of cold water and set aside.

2. 2

   Meanwhile, drizzle the oil in a large non-stick frying pan or shallow casserole dish. Add the onion and fry over a medium-high heat for 5 mins. Tip in the paneer and fry for 5 mins or until evenly browned and the onion is beginning to caramelise.

3. 3

   Add the curry powder and fry for 1 min, then add the spinach. Cover with a lid and cook for a few mins to allow the spinach to defrost. Uncover, add the rice, turn up the heat and cook for a few mins more or until everything is piping hot. Season. Peel the eggs, halve and place on top of the rice. Finish with a scattering of chilli, if you like.