Beetroot Thoran and Paneer and Mint curry

'Ok I ran out of coconut so maybe if you could just imagine it for me?

These dishes compliment each other really well. the beetroot in particular is something that I've not seen on many menus and the place I had it first has closed down (It was a very strange place, dosa and meter tall towers of beer. good food though). the thing that was really good there was the dosa and maybe one day i'll be brave enough to try to make one of those. But for now curry and side dish.

The Thoran 
Cooked beetroot (Cut into cubes)
Desiccated coconut (About a cupful)
Finely sliced red chili
Onion (Sliced onion)
Garlic (5 cloves)
Ginger(A solid thumb)
Cumin seed
Coriander seed
Fennel seed
Black pepper (fresh ground)
Coriander (chopped as a significant garnish)
Salt(to taste )
Oil

1. Saute onion until they become translucent add chilies. Meanwhile make a paste of the ginger and garlic. 
2. Add the spices and sautee for about five minuets on a low heat. 
3. Add in the paste and cook it off for a few minuets. 
4. Add the beetroot and desiccated coconut. 
5. Add some salt to taste. 

Paneer and Mint

Paneer (cubed)

Mint (dried, )

Lemon (zest and juice)

Chilli flakes (a teaspoon)

Cumin (a teaspoon)

Cherry tomatoes. (A punnet of) 

Oil 

Salt (to taste) 

1. Heat some oil in a skillet until its hot enough that when you add a seed to the oil it dances. then add the cumin seeds and mint and allow to become fragrant. 
2. Add the tomatoes before the cumin seeds burn.  
3. Then add in the chili, paneer and lemon juice. 
4. Season to taste.  

The beetroot is sweet and earthy, the tomatoes are sharp and bright serve with some rice and/or chapatti.