Ingredients

· 2 tablespoons tandoori paste

· 130 g Greek yoghurt

· 200 g paneer, cut into pieces

· 1½ tablespoon coconut oil

· 1 red onion, thinly sliced

· 1 red capsicum, thinly sliced

· ½ cup mint leaves, chopped

· 250 g rice, cooked

· 120 g baby spinach

· 1 Lebanese cucumber, sliced diagonally

· 8 mini pappadums

· Lemon wedges, to serve

Method

Combine the tandoori paste and one tablespoon yoghurt in a bowl. Add the paneer. Stir to coat. Heat one tablespoon coconut oil in a frying pan over medium-high heat. Cook onion and capsicum, stirring, until softened. Add paneer mixture and remaining oil. Cook, stirring, for two minutes. Add a little water and cook until golden and heated through. Meanwhile, combine the mint and the remaining yoghurt in a bowl. Season. Divide the rice, spinach, cucumber and paneer among serving plates. Serve with raita, pappadums and lemon wedges.