Beetroot and paneer curry

Method

1. In a large pan, fry the onion in a little groundnut oil for 10 minutes until softened. Add the mustard seeds, coriander seeds, cumin seeds, ground turmeric, chilli powder and cinnamon. Fry for a few minutes until the mustard seeds start to pop.
2. Add the potatoes. Pour over the stock, desiccated coconut and curry leaves. Simmer for 30 minutes until the potatoes are tender (add more water if necessary). Stir in the beetroot.
3. Meanwhile, cut the paneer into large cubes and fry for 5 minutes in a little oil, turning, until golden. Tuck these into the curry for the last 5 minutes of cooking. Serve with steamed rice, chopped coriander and lime wedges to squeeze over.