Preheat your oven to 220°C/200°C fan/gas mark 7. Soak your skewers in cold water to stop them from burning.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, sprinkle over the cumin seeds, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. 

When the oven is hot, bake the chips on the middle shelf until golden, 30-35 mins. Turn halfway through.

Meanwhile, cut the paneer into 2cm cubes. 

Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.

Carefully thread the paneer and pepper chunks onto the skewers (2 per person), alternating between the two.

In a small bowl, add the korma curry paste, mango chutney and half the yoghurt. Season with salt and pepper and mix well. Set aside for now.

When the chips have 15 mins remaining, pop the skewers onto a lined baking tray.

Spoon over the marinade and turn the skewers until coated in the korma yoghurt.

When the oven is hot, roast on the top shelf until the paneer is golden, 12-15 mins.

Turn halfway through cooking, spooning any of the marinade from the tray onto the skewers.

Share the korma skewers between your plates, spooning over any remaining marinade from the tray. Drizzle over the remaining yoghurt.

Serve the cumin chips and salad leaves alongside. Finish with a drizzle of oil over the leaves.