Sticky Spiced Mango Glazed Paneer Tacos

Meanwhile, halve, peel and chop the red onion into small pieces.

Peel and grate the garlic (or use a garlic press). 

Zest and halve the lime.

Cut the paneer into 1cm cubes.

Cut the tomato into 1cm chunks.

In a medium bowl, add the tomato chunks along with the sugar and olive oil for the dressing (see pantry for both amounts) and half of the lime juice. Season with salt and pepper and toss to coat.

Set aside for later. 

Slice the remaining lime into wedges.

10 mins before the chips are done, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the paneer chunks and onion to the pan, season with salt and pepper, and sprinkle over the curry powder.

Fry until golden all over, 5-8 mins. Turn regularly to brown them evenly.

Add the garlic and fry for 1 min more. 

Once the paneer has finished cooking, remove it from the heat and drizzle over the mango chutney. Turn to glaze.

Just before everything's ready, pop the tortillas (2 per person) into the oven to warm through, 1-2 mins.

Meanwhile, toss the baby leaves through the dressing with the tomatoes. TIP: Don't add the leaves too early or they'll go soggy.