Paneer and Black Bean Naan

Meanwhile, halve, peel and thinly slice the red onion. Halve the pepper and discard the core and seeds. Slice into thin strips. Peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all). Chop the paneer into 2cm wide cubes. Drain and rinse the black beans using a sieve.

Heat a drizzle of oil in a large frying pan over medium-high heat. Once hot, add the paneer. Fry the paneer, turning regularly, until golden all over, 4-5 mins, then pop into a bowl. Sprinkle over a pinch of salt and set to one side. Keep the pan!

Return the now empty frying pan to a medium-high heat. Add another splash of oil. Once hot, add the onion and pepper to the pan and cook until softened, 4-5 mins. Once soft, stir in the garlic and North Indian style curry powder (careful, it's hot!). Cook for 1 minute, then stir in the black beans and the water (see ingredients for amount). Lightly crush half of the beans with the back of a fork.

Add the paneer back into the pan and gently stir in the mango chutney until melted. Mix in half the coriander and season to taste with salt and pepper. Remove from the heat.