Kadai-Style Paneer and Shrimp

Heat a medium pot over medium heat. When hot, add 1 tbsp (2 tbsp) butter, then rice and half the garlic. Cook, stirring often, until fragrant, 2-3 min. Add 1 1/4 cups (2 1/2 cups) water and bring to a boil over high. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.

Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 2 tbsp butter, then swirl the pan until melted, 1 min. Add paneer cubes. (NOTE: Don't overcrowd the pan; cook paneer in 2 batches for 4 ppl, using 2 tbsp butter per batch.) Pan-fry, turning cubes occasionally, until crispy and golden-brown all over, 5-6 min. Transfer to a plate and set aside.

Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. Heat the same pan over medium high. When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Transfer to the plate with paneer. Reduce heat to medium. Add 1/2 tbsp (1 tbsp) oil to the same pan, then onions and peppers. Cook, stirring occasionally, until tender-crisp, 3-4 min. Add Dal Spice Blend and remaining garlic. Cook, stirring often, until fragrant, 1-2 min.

Add tikka sauce and coconut milk to the pan with veggies. Reduce heat to medium-low. Cook, stirring occasionally, until sauce thickens slightly, 5-7 min. Add paneer, shrimp and spinach. Cook, stirring often, until spinach wilts, 1-2 min. (NOTE: For 4 ppl, add spinach in batches.) Season with salt, to taste.