Finely chop cucumber and herbs. Finely chop garlic. Roughly chop onion. Cut paneer cheese into 1cm cubes. Grate carrot. In a shallow bowl, add the plain flour and Mumbai spice blend, then season with salt and pepper. Add paneer and gently toss to coat in seasoned flour. Set aside.

In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. Add carrot to pickling liquid and stir to coat. Set aside until serving. In a second small bowl, combine 1/2 the Greek-style yoghurt and cucumber. Season and mix well. Set aside.

Heat a large frying pan over medium-high heat with a drizzle of olive oil. When oil is hot, using tongs, shake any excess flour off paneer, then add to the pan. Cook paneer, tossing occasionally, until golden, 5-6 minutes. Transfer to a plate lined with paper towel.

Return the frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook onion, stirring, until softened, 2-3 minutes. Add Bengal curry paste and garlic and cook until fragrant, 1 minute. Add a pinch of sugar, the butter, water, a pinch of salt and remaining yoghurt and simmer, stirring occasionally, until slightly thickened, 1-2 minutes. Return paneer to the pan and cook, gently tossing to coat, until warmed through, 1-2 minutes. Season to taste. TIP: Stir the paneer gently to avoid it breaking up in the pan!

While the sauce is cooking, microwave mini flour tortillas on a plate for 10 second bursts, until warmed through.

Drain pickled carrot. Build your tacos by topping tortillas with salad leaves, Bengal paneer and pickled carrot. Spoon over cucumber raita and garnish with herbs to serve.