Tandoori Paneer Cheese Tacos

In a small bowl, combine the rice wine vinegar and a good pinch of sugar and salt. Add the carrot to the pickling liquid with just enough water to cover the carrot and stir to coat. Set aside until serving. In a second small bowl, combine the cucumber, coriander (reserve some for garnish!), water (for the yoghurt), 1/2 the Greek-style yoghurt and a pinch of garlic. Season with salt and pepper and mix well to combine. Set aside. 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 generous drizzle of olive oil. When the oil is hot, add the paneer, taking care not to add any excess flour to the pan, and cook, tossing occasionally, until golden, 5-6 minutes. Transfer to a plate lined with paper towel. TIP: Add extra olive oil if the paneer starts to stick!

Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the onion, season with salt and pepper, then cook, stirring, until softened, 2-3 minutes. Add the tandoori paste, Mumbai spice blend and remaining garlic and cook until fragrant, 1 minute. Add the sugar, butter, water (for the sauce), the salt and the remaining yoghurt and simmer, stirring occasionally, until slightly thickened, 1-2 minutes. Return the paneer to the pan and cook, gently tossing to coat, until warmed through, 1-2 minutes. TIP: Stir the paneer gently to avoid it breaking up in the pan.

Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, until warmed through.

Drain the pickled carrot. Bring everything to the table to serve. Build your tacos by topping the tortillas with the tandoori paneer, baby spinach, pickled carrot, cucumber raita and reserved coriander.