Paneer tikka with basmati rice and mint raita

Ingredients

For 1 serving

• Paneer100 g
• Nonfat Greek yogurt100 g
• Bell peppers100 g
• Red onion50 g
• Paprika1 teaspoon
• Garam masala1 teaspoon
• Turmericto taste
• Ginger5 g
• Mint3 g
• Basmati rice60 g
• Sunflower oil1 teaspoon
• Saltto taste

Contains: lactose,

Method

1. Peel and grate the ginger. In a bowl mix half the Greek yoghurt with the paprika, garam masala, turmeric, ginger and a pinch of salt.
2. Cut the paneer into cubes of about 2–3 cm; wash the peppers, remove the seeds and pith and cut into squares; peel the red onion and cut it into chunks. Add them to the marinade, stir until well coated and leave for 15 minutes.
3. Meanwhile bring a pan of water to the boil, salt it, rinse the basmati rice and cook it over medium heat for 12 minutes, until tender; drain and keep covered.
4. Thread the paneer, peppers and onion alternately onto skewers.
5. Heat the sunflower oil in a non-stick pan over medium-high heat and cook the skewers for 8 minutes, turning often, until the paneer is golden with a few dark spots and the vegetables are just soft.
6. Meanwhile chop the mint leaves and stir them into the remaining yoghurt with a pinch of salt to make the raita; serve the skewers with the rice and raita.