Curried Paneer with Yellow Rice and Raita

Steps

1. Combine rice, water, turmeric spice mix and a pinch of salt in a 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 and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. While rice is cooking, heat a dry fry-pan on low-medium heat. Add paneer spice mix and toast for 1–2 minutes, until fragrant. Add onion and oil and cook, stirring regularly for …6–7† minute, until onion is soft. If onion starts to stick, reduce heat and add a dash of water.
3. Add capsicum, garlic, ginger, chilli and dates and continue cooking for 3–4 minutes. Stir through tomatoes, tomato paste, honey and salt and simmer for 4 minutes.
4. Gently stir through paneer and yoghurt and bring to a simmer for 1–2 minutes, until heated through. Turn off heat and stir through lemon juice. Season to taste with salt and pepper.
5. While curry is cooking, grate cucumber and squeeze out excess moisture. Combine with yoghurt and lemon zest in a bowl.
6. Spoon ¾ cup cooked yellow rice onto each plate and top with curried paneer. Dollop over raita and garnish with coriander and chilli (if using).