Sticky chilli apricot paneer

Name: Sticky chilli apricot paneer
Cook time: 20 min
Yield: 2
Cuisine: South Asia

with turmeric rice and roasted cashews

Ready in around 20 mins

RECIPE FACT:

Curcumin, a natural phenolic compound, gives turmeric its bright yellow-orange colour and contributes to its slightly bitter taste.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES AND PANEER:
Slice the roasted capsicum into 1 cm strips. Peel and finely slice the red onion. Cut the paneer into 1 cm cubes then add to a bowl with the cornflour. Season with salt and toss to coat.
2. TO COOK THE VEGETABLES AND TURMERIC RICE:
Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the red onion and cook for 2-3 mins, stirring occasionally to create a char. Add the roasted capsicum and cook for 1 min. Open the bag of steamed turmeric rice, breaking up any clumps by squeezing the bag gently then add to the pan and cook for 2-3 mins, stirring often. Transfer the turmeric brown rice and vegetables to a salad bowl to cool slightly. Just before serving, add the baby kale and spinach, pour in half the herb yoghurt, season with salt and toss to combine.
3. TO COOK THE STICKY CHILLI APRICOT PANEER:
Wipe out the pan and place back over a medium-high heat with a drizzle of oil. Once hot, add the paneer and cook for 2-3 mins, turning regularly. Pour in the chilli apricot glaze, turn to coat the paneer and cook for 30-60 secs or until the glaze has reduced.
TO SERVE:
Spoon the turmeric brown rice and vegetables into bowls and top with the sticky chilli apricot paneer. Drizzle with remaining herb yoghurt and sprinkle with roasted cashews and nigella seeds. Mix together to eat.