Carrot & paneer poriyal

1. Boil the kettle. Put the desiccated coconut in a heatproof bowl and cover with just-boiled water. Leave to soak for 5 minutes, then drain through a sieve (this helps reduce the sweetness slightly) and set aside. Meanwhile, cut the carrots and paneer into 2cm pieces, halving or quartering any thick carrot pieces through the centre. 

2. Put a large, lidded frying pan over a medium heat and add the coconut oil and mustard seeds. Fry for a minute or so, until the seeds start to pop, then stir in the chilli, ginger, curry leaves and turmeric. After a minute, add the paneer, reduce the heat a little and fry for 8-10 minutes, stirring every now and then, until it is light golden. Boil the kettle again. 

3. Stir in the carrots, season and add 150ml just-boiled water. Turn the heat up a little, cover and cook for 5-7 minutes, until the carrots are just tender, then remove the lid and stir in the drained coconut. Cook for a few minutes until there is no liquid left in the pan, then stir the coriander through and serve straight away. Lovely on its own with flatbreads or as part of an Indian-style meal with rice and dhal.