FOR THE PANEER

Ingredients:

250g firm paneer, cubed (available at good spice shops if you prefer)

Juice of 2 limes and the zest of 1 lime

1 tbsp garam masala

3 tbsp coconut oil

FOR THE CURRY

Ingredients:

4 tbsp coconut oil

5 whole cloves

2 cinnamon sticks

1 tsp mustard seeds

2 red onions, sliced

1-2 fresh chillies, deseeded and sliced

1 garlic clove, crushed

1 tbsp garam masala

2 tbsp cumin seeds, dry-toasted and crushed slightly

1 tbsp ground coriander

800g raw beetroot, peeled and cubed

1 tin (400g) coconut milk, plus extra if necessary

A handful of fresh coriander leaves, optional

Method:

1. Marinate the paneer in the lime juice and garam masala, tossing to coat. Set aside for half an hour or longer if possible.
2. For the curry, heat the 4 tbsp oil in large saucepan and add the cloves, cinnamon sticks and mustard seeds. Warm gently until the mustard seeds start to pop. Then add the red onion and cook until the onion is soft and lightly browned.
3. Add the chilli, garlic, garam masala, cumin and ground coriander to the saucepan and cook slowly for another 5 minutes.
4. Add the beetroot and cook for a further 5 minutes.
5. Add the coconut milk.
6. Bring to a gentle simmer and cook for 30-40 minutes or until the beetroot is tender. I find this takes longer than you’d think – beetroot can take quite a long time to soften. Just make sure it does not catch at the bottom and, if necessary, add some extra coconut milk. Alternatively, roast the beetroot in a 180°C oven for 60-90 minutes.
7. In the final 10 minutes of cooking the beetroot, heat another pan and fry the paneer in 3 tbsp coconut oil.
8. Serve the curry with the paneer scattered over, along with some fresh coriander leaves if you wish.