Paneer shashlick with chickpea pilaff and raita

Ingredients

For the paneer shashlick

• 2 tbsp vegetable oil

• 2 large red chillies

• 4 green bird's-eye chillies

• 6 garlic cloves, peeled

• 5cm/2in piece fresh ginger, peeled

• 2 tsp ground cumin

• 1 tsp ground coriander

• 1 tsp ground garam masala

• ½ tsp ground turmeric

• 2 tsp ground paprika

• ½ tsp chilli powder

• 2 tbsp chopped fresh coriander

• 300ml/10fl oz plain set yoghurt

• 2 tbsp tamarind paste

• 1 tbsp caster sugar

• 2 tbsp cornflour

• 4 tbsp white wine vinegar

• sea salt and freshly ground black pepper

• 450g/1lb paneer cheese, cut into 2.5cm/1in pieces

• 1 green pepper, cut into 2.5cm/1in pieces

• 1 white onion, cut into 2.5cm/1in pieces

For the pilaff rice

• 1 tbsp ghee

• ½ white onion, finely sliced

• 1 garlic clove, crushed

• 5cm/2in piece fresh ginger, finely sliced

• 10 black peppercorns

• 4 pieces cassia or cinnamon bark

• 7 cloves

• 7 cardamom pods

• pinch of salt

• ground white pepper

• 200g/7oz basmati rice, washed

• ½ tin brown chickpeas (kala channa), drained and rinsed

• 100g/3½oz flaked almonds

For the raita

• 1 cucumber, seeds removed

• 300ml/10fl oz plain yoghurt

• bunch fresh mint, leaves only, finely chopped

For the daniya

• bunch fresh coriander

• 200ml/7fl oz coconut milk

• 3 small green chillies

• ½ lemon. juice only

• 1 tbsp caster sugar

• ¼ onion