Thinly slice 1 red onion and place into a small bowl. Add lime juice, salt and white pepper. Toss until combined.

Cut remaining onion into thin wedges. Pat paneer dry with paper towel. Brush with oil. Heat a large non-stick frying pan over medium heat. When hot. Add paneer and cook for 1-2 minutes each side or until golden. Transfer to a plate.

Heat remaining oil in frying pan over medium heat. Add onion wedges and capsicum. Cook for 4 minutes or until softened. Add green beans, broccoli, Passage to India Saag Curry Simmer Sauce and 1 cup water. Stir until combined and mixture comes to the boil. Reduce heat and simmer curry for 8 minutes or until vegetables are softened.

Stir spinach into curry and cook for 1 minute or until wilted. Spoon rice into serving bowls. Top with vegetable curry, pickled onion and paneer with pappadams on the side.