Paneer and Coconut Dal

Heat a drizzle of oil in a large saucepan on medium heat. Once hot, add the onion and fry until softened, 5-6 mins, stir occasionally. Add the tomato puree, pasanda seasoning, ginger puree and half the garlic. Stir and cook for 1 min, then pour in the coconut milk and water (see ingredients for amount). Stir in the vegetable stock paste and bring the mixture to the boil.

Stir the lentils into the liquid, then simmer the dal until the lentils are tender, about 20-25 mins. Stirring occasionally. TIP: Add a splash of water if you feel it needs it. While the dal cooks, chop the paneer into 2cm chunks. Halve the lime.

Heat a drizzle of oil in a large frying pan on medium-high heat. Once the oil is hot, add the paneer and fry until brown on each side, 5-7 mins. Turn every 1-2 mins. Once golden, transfer the paneer to the pan with the dal for the rest of the cooking time.

Pop your frying pan back on medium-high heat with a drizzle of oil. Add the spring greens with a pinch of salt and pepper. Stir-fry until the greens are tender, 2-4 mins. In the meantime, pop the naans in the oven to warm through for 4-5 mins. Once the greens are tender, add the garlic to the pan and stir-fry for a further 1 min. Remove the pan from the heat.