• Finely chop cucumber, coriander and garlic. Roughly chop brown onion. Cut paneer cheese into 1cm cubes. Grate carrot. • In a shallow bowl, add plain flour and season with salt and pepper. Add paneer and gently toss to coat. 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, coriander (reserve some for garnish!), 1/2 the Greek-style yoghurt and a pinch of garlic. Season to taste and mix well to combine. TIP: You can add more or less garlic to the raita depending on taste.

• Heat a large frying pan over a medium-high heat with a drizzle of olive oil. • When oil is hot, using tongs, shake any excess flour off paneer and add to 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!

• 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 masala paste, Mumbai spice blend and remaining garlic and cook until fragrant, 1 minute. • Add the sugar, butter, water, salt and remaining yoghurt and simmer, stirring occasionally, until slightly thickened, 1-2 minutes. • Return paneer to pan and cook, gently tossing to coat in sauce, until warmed through, 1-2 minutes. Season to taste.

• Meanwhile, microwave mini flour tortillas on a plate for 10 second bursts, until warmed through. • Drain pickled carrot. • Top tortillas with baby spinach leaves, Indian paneer, pickled carrot, cucumber raita and reserved coriander.