Potato and spinach curry with rice

500 g waxy potatoes

cut into wedges

250 g basmati rice

275 ml water

2 tbsp peanut oil

400 g paneer

cut into cubes

2 onions

cut into strips

2 tsp curry powder

1 tsp cumin seeds

1 tsp garam masala

1 tsp chilli flakes

2 cloves of garlic

crushed

2 cm ginger

finely grated

800 ml tomato passata

600 g frozen spinach

defrosted, excess water squeezed out

2 tsp salt

150 g Greek yogurt

1 lime

cut into wedges

Put the potatoes on to a perforated stainless steel tray. Rinse the rice under cold running water until the water runs clear, then drain well. Put the rice into an ovenproof dish and pour in the water. Place the dish next to the potatoes on the tray, put it into the cold cooking space and cook at 100 °C for about 25 minutes using the steam mode. Take the potatoes out of the cooking space. Cover the rice and keep warm in the cooking space.

Steaming 100 °C for 25 Mins

Heat oil in a frying pan. Sear the paneer cubes all over for about 4 minutes, remove from the pan and set aside. Add the onion to the pan, fry for about 5 minutes until golden brown, then reduce the heat. Add the curry powder and all the ingredients up to and including the ginger and sauté briefly. Add the tomatoes and simmer without a lid to reduce for about 10 minutes. Add the cooked potatoes and simmer for about 5 minutes. Add the spinach and paneer cubes that were set aside, season with salt, then put the lid on and simmer for a final 5 minutes. Arrange the curry and rice, serve with the yogurt and lime wedges.