Paneer Tikka Warm Bowl with Mint Raita

Toss paneer cubes with 2 tbsp yogurt, garam masala, turmeric, salt, and black pepper. Let sit for 15 minutes until the spices stain the cubes golden.

Rinse basmati rice and cook in salted water with remaining turmeric for 12 minutes until each grain is fluffy and separate.

Toss cauliflower florets with 1 tbsp olive oil and spread on a baking sheet. Roast at 220C for 20 minutes until edges are deeply browned and crisp.

Heat remaining olive oil in a skillet over high heat. Sear marinated paneer for 2 minutes per side until each face develops dark char marks.

Stir together remaining yogurt and chopped mint with a pinch of salt until smooth and pale green.

Divide turmeric rice between bowls. Arrange charred paneer and roasted cauliflower on top. Spoon raita alongside and drizzle tamarind paste over everything.