• Finely chop garlic.
• Roughly chop tomato. 
• Thinly slice carrot and zucchini into rounds.
• Cut paneer into bite-sized chunks.

• In a large saucepan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook paneer, tossing occasionally, until golden brown,
2-4 minutes. Transfer to a bowl. 

• Return the saucepan to high heat with a drizzle of olive oil. Cook carrot and 
zucchini, until tender, 5-6 minutes.
• Reduce heat to medium, then add another drizzle of olive oil, mild North Indian 
spice blend, Mumbai spice blend, tomato and garlic and cook until fragrant, 
1 minute.
• Add coconut milk and the water, stirring to combine. Simmer until sauce is 
slightly thickened, 2-3 minutes.
• Stir through cooked paneer until warmed through, 1-2 minutes. Season to taste 
with salt and pepper.

• Meanwhile, microwave mini flourtortillas on a microwave-safe plate in 
10 second bursts until warmed through.
• Divide one-pot paneer and veggie Indian curry between bowls.
• Garnish with flaked almonds and serve with mini tortillas. Enjoy!