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Heat the olive oil in a large, deep pan with a lid and fry the paneer for 4-5 minutes over medium heat, until slightly crispy. Remove the paneer from the pan and set it aside.
In the same pan, fry the onion and red pepper for 3-4 minutes until softened. Add the garlic, ginger and green chilli and continue to cook for another minute until fragrant.
Add the tikka masala curry paste and cook for a further minute. Next, stir in the rice and toast it for 1-2 minutes, stirring often to coat in the onion and spices mix.
Add the vegetable stock, stir to combine, then bring to a simmer. Put the lid on the pan, lower the heat, and simmer for 15-20 minutes or until the rice has soaked up most of the liquid.
Stir in the baby spinach and cooked paneer and continue to cook with the lid on for 1-2 minutes. Sprinkle with fresh coriander and serve with naan bread and your favourite chutney.