Paneer Jalfrezi with Coconut Rice & Fresh Mango Chutney

Steps

1. Bring a half full kettle to the boil. Cook rice. Combine rice, first measure of coconut cream and boiling water measure in a pot with a pinch of salt. Bring to the boil. Once boiling, stir, cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking. Fluff rice with a fork and fold through peanuts.
2. Prep veggies.
3. Prep chutney. In a bowl, toss all chutney ingredients together. Season to taste.
4. Prep & cook jalfrezi. Toss paneer in a bowl with cornflour and a pinch of salt. Heat a drizzle of oil in a fry-pan on high heat. Cook paneer for 4-5 minutes, until browned all over. Transfer to a bowl and reserve pan.
5. Heat 2 Tbsp oil in reserved pan on medium-high heat. Cook onion and capsicum for 3-4 minutes, until softened. Add garlic, ginger, a pinch of salt and jalfrezi spices and cook for 1-2 minutes, until fragrant. Add tomato paste, remaining coconut cream, tomato and second water measure and stir to combine. Simmer for 1 minute, until sauce has thickened. Toss paneer back through sauce. Season to taste.
6. Serve rice topped with jalfrezi, yoghurt, chutney and remaining mint.