In a dry tawa set over a medium-low heat, lightly toast the ingredients for the masala, moving all the time. This will take around 2-3 minutes. Transfer the whole spices to a pestle and mortar and coarsely grind. Set aside.

Grate 100g paneer and set aside. Slice the remaining paneer into 2cm squares (about ½ cm thick). Heat the oil in the tawa and brown the sliced paneer on all sides. Leaving the oil in the tawa, transfer the paneer to a bowl and cover with hot kettle water while you get on with the rest of the recipe.

Heat the ghee in the tawa set over a medium heat. Sprinkle in the cumin seeds and allow to sizzle for a few seconds. Next, in quick succession, add the asafoetida, curry leaves, ginger, garlic, chillies and the white parts of the spring onions. Turn the heat up to high and sauté for 2-3 minutes until the onions start to brown slightly and break down.

Next, add the tomatoes, ground masalas and salt. Stir over a medium-high heat for a few minutes until the tomatoes have softened.

Next, add the reserved 100g grated paneer and use a potato masher to mash everything together, creating a thick paste. I add around 100ml hot kettle water to thin the mixture out and allow the spices to cook through. Once you have a sauce with a rough paste consistency, thin it slightly with water (enough so that can coat the back of a spoon).

Add the sliced paneer and fold gently to coat the cheese. Cook until the paneer is heated through completely, around 5 minutes.

Garnish with fresh coriander, dried fenugreek leaves (kasoori methi) and the reserved spring onion greens and tomatoes.