Dry Paneer-Style Queso Fresco and Spinach Masala

Steps

1. Prepare all the vegetables and cube the queso fresco before you start cooking.
2. Bring the water to a boil in a saucepan, add the rice, cover and simmer on low for 15 minutes; turn off the heat and let it stand covered while you make the curry.
3. Heat half the canola oil in a large nonstick skillet over medium-high heat. Add the queso fresco cubes and sear 1 to 2 minutes per side until golden in spots; move them to a plate.
4. Lower the heat to medium and add the remaining half of the canola oil. Add the cumin and let it sizzle for 20 seconds, then add the onion and cook 6 to 8 minutes until deep golden.
5. Stir in the garlic, ginger and jalapeño and cook 1 minute until fragrant.
6. Add the coriander, turmeric, chili powder and salt, stir for 30 seconds, then add the tomato and cook 5 to 6 minutes, stirring, until it breaks down into a thick masala that pulls away from the pan.
7. Add the spinach a handful at a time, tossing until wilted and most of its liquid has cooked off, about 3 minutes, so the curry stays dry.
8. Return the seared queso fresco to the skillet and toss gently for 1 minute just to warm through without melting.
9. Stir in the lemon juice, scatter the cilantro over the top, fluff the rice with a fork and serve the curry alongside.