a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Peel and grate the garlic (or use a garlic press).

a) Heat a drizzle of oil in a large frying pan on medium-high heat. Cut the paneer into 1cm cubes.

b) Heat the oil (see pantry for amount) in a frying pan on medium-high heat.

c) Once hot, add the paneer chunks to the pan, season with salt and pepper. Fry until golden all over, 5-8 mins. Turn regularly to brown them evenly.

a) Add the garlic, North Indian style spice mix and tomato puree to the paneer. Cook until fragrant, 1 min.

b) Add the veg stock paste, creme fraiche, sugar and water for the sauce (see pantry for both amounts). Stir to combine.

c) Bring to the boil, then lower the heat and simmer until reduced by half, 4-5 mins.

a) Meanwhile, put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.

b) Once the curry has thickened, stir in the butter (see pantry for amount) until melted.

c) Spoon the curry onto each naan, then bake on the top shelf of the oven until golden and toasted, 4-5 mins. 

a) Meanwhile, cut the tomato into 1cm chunks. 

c) In a medium bowl, add the tomato chunks and olive oil for the dressing (see pantry for amount). Season with salt and pepper, then mix well.

d) Just before you're ready to serve, add the rocket to the tomatoes and toss to coat.

a) When baked, transfer your butter paneer naans to your plates.

b) Serve with the rocket salad alongside.

Enjoy!