Ingredients

The following ingredients have 4 Servings
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Instruction

  • <p>Heat the coconut oil in a large frying pan over a medium– high heat. Add the paneer cubes to the pan and fry until golden, in batches if necessary. Allow the paneer to form a crust on each side of the cubes before turning them over.</p> <p>This takes about 10 minutes, but it stops the paneer from breaking up and also adds a lot of important flavour and texture. Remove from the pan and set aside.</p> <p>Lower the heat to medium–low then gently fry the garlic, ginger and cumin seeds for 1 minute. Return the paneer to the pan, add the curry paste, stir and fry for 1 minute over a medium heat. Add the peas along with 4 tablespoons of boiling water and stir everything together.</p> <p>If you have a microwave, you can speed things up a little by warming the pouches of rice and mixed grains according to the packet instructions. If you don’t have a microwave, don’t fear. (Neither do I!) Simply add the rice and grains to the pan, separating them with your fingers to break up any clumps as they tumble in.</p> <p>Add the spinach to the pan, toss it all together, then cover with a lid and cook for 2–3 minutes until the spinach has wilted and everything is piping hot.</p> <p>Meanwhile, make the mint yoghurt sauce. Place the yoghurt in a small bowl and stir in all the other ingredients.</p> <p>Divide the rice and grains mixture between 4 bowls.</p> <p>Serve with lemon wedges, red chilli slices and naan bread, alongside the bowl of mint yoghurt sauce.</p>