- 2 large eggs
- 1 tbsp vegetable oil
- 1 red onion, finely sliced
- 115g paneer, cut into 2-3cm, cubes
- 2 tbsp medium curry powder
- 250g frozen spinach
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- 200g cooked coconut rice pouch
- ½ red chilli, finely sliced (optional)
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.
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.
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.