Paneer and Mushroom Saagwala with Carrot Raita

Steps

1. Combine rice, water and a pinch of salt in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat, leave to steam, still covered, for a further 8 minutes. Do not lift lid at any time during cooking.
2. While rice is cooking, make curry. In a medium bowl, add 2 teaspoons of Indian spice mix (reserve remainder) and paneer cubes. Toss to coat in spices. Heat a small drizzle of oil in a large fry-pan (preferably non-stick) on medium heat. Cook paneer for about 1 minute each side until golden brown, remove from pan and set aside.
3. Reduce heat to low to medium, add onion and another drizzle of oil if required, and cook about 8 minutes until golden brown. If onion is starting to catch on bottom of pan, add a few tablespoons of water.
4. Mix spinach with cream to combine. Alternatively, puree spinach and cream together in a blender. Set aside.
5. Add a drizzle of oil to pan with onion, along with garlic, ginger and remaining spice mix. Cook for 1–2 minutes, until fragrant. Add mushrooms and stock/water, cook for a further 2 minutes or until soft. Stir in tomato paste and spinach cream mixture. Season to taste with salt and pepper. Simmer for 1–2 minutes until sauce has thickened. Return paneer to pan and squeeze in lemon juice. Stir to combine.
6. Mix all carrot raita ingredients together. Season with salt and pepper.
7. Serve ¾ cup cooked rice per person onto each plate or bowl. Spoon paneer and mushroom saagwala over and top with carrot raita. Garnish with coriander.