• Finely chop cucumber and coriander. Finely chop garlic. Roughly chop brown onion. Cut paneer cheese into 1cm cubes. Grate carrot. • In a shallow bowl, add the plain flour and Mumbai spice blend and season with salt and pepper. Add paneer and gently toss to coat in seasoned flour. Set aside. • In a small bowl, combine 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 cucumber and 1/2 the Greek-style yoghurt. Season and set aside.

• Heat a large frying pan over a medium-high heat with a drizzle of olive oil. • When oil is hot, use a slotted spoon to 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. TIP: Add extra oil if the paneer starts to stick!

• SPICY! You may find the curry paste hot! Add less if you're sensitive to heat. Return frying pan to a 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, the water, a pinch of salt and the 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!

• Meanwhile, microwave mini flour tortillas on a plate for 10 second bursts, until warmed through. • Drain pickled carrot. • Build your tacos by topping the tortillas with baby spinach leaves, Bengal paneer, pickled carrot, cucumber raita and coriander.