Sticky Indian Sweet Chilli Paneer with Pilau & Yoghurt

Steps

1. Grate carrot. Heat oil in a small pot on medium heat. Cook carrot and seeded curry blend for 2 minutes, stirring, until softened. Add rice and stock and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 15 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
2. Pick curry leaves. Dice capsicum and onion 2cm and dice paneer 1cm. Set aside separately.
3. Heat oil in a medium, non-stick fry-pan on medium-high heat. Cook curry leaves with a pinch of salt for 1 minute, stirring, until crisp. Transfer to a small bowl and set aside to serve. Reserve pan.
4. Return reserved pan to high heat. Cook capsicum and red onion for 4-5 minutes, tossing often, until tender and lightly charred. Transfer to a plate and set aside.
5. Return pan to medium-high heat with oil. Cook paneer with a pinch of salt for 4-5 minutes, tossing often, until golden on all sides. Return veggies to pan, along with Indian sticky chilli sauce and toss together. Cook for a further 1 minute, until hot through and sauce is sticky. Season to taste with salt.
6. Finely dice cucumber. Fluff rice with a fork and season to taste with salt.
7. Pilau, paneer and cucumber topped with yoghurt, curry leaves and cashews.