1
Preheat the oven to 400°F.
2
On a baking sheet, toss the paneer with the olive oil to coat. Roast for 8-10 minutes, until beginning to brown.
3
Place the rice, coconut milk, turmeric, 1 cup of water and a pinch of salt in a small saucepan. Bring to a simmer, reduce the heat to low, cover and cook until the grains are tender, about 20 minutes. Turn off the heat and stir in the cilantro, lime zest, and fried shallots.
4
Cook the lentils according to package instructions.
5
In a large pot, melt the butter over medium-low heat. Sauté the onions, garlic and ginger until softened, about 5 minutes.
6
Add the curry paste, tomato purée, water, salt and pepper and bring to a simmer for 10 minutes. Turn off the heat and fold in lentils and paneer. Adjust seasoning.
7
Combine all of the cucumber yogurt ingredients in a bowl.
8
To serve, divide the rice between bowls. Top with paneer-lentil stew, cucumber yogurt and cilantro. Serve with naan on the side.