To make the chutney, place all of the ingredients in a blender or food processor and blitz until smooth. Set aside.

To make the bhajis, preheat the oven to 200C/180C Fan/Gas 6. Preheat the oil in a deep fat fryer to 180C or in a deep saucepan over a medium–high heat to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) In a large bowl, whisk together the gram flour, spices and salt, then slowly whisk in 4 tablespoons water until the mixture is similar in thickness to double cream. Mix in the onion and leave to rest for 5 minutes.

When ready to fry, use two spoons to transfer bundles of the mixture to the hot oil carefully. This mixture will make 4–6 bhajis. After 1 minute, turn the bhajis in the oil and keep turning until they are evenly golden brown, then transfer to a baking tray lined with kitchen paper. Keep warm in the oven.

Preheat the grill to hot and toast the halved brioche buns. Heat 2 tablespoons vegetable oil in a non-stick frying pan over a medium heat and gently fry the paneer slices until golden brown on both sides.

To make the saag, heat the ghee in a frying pan over a medium heat until sizzling, then add the garlic, ginger, chilli and spices and fry for 2 minutes before adding the spinach. Wilt for 2–3 minutes in the spicy butter, then get ready to assemble the buns.

To serve, first spread some chutney on the bottom half of a toasted bun, then top with a slice of paneer. Spoon on half of the spinach, then top with 1 or 2 bhajis. Drizzle with more chutney and sandwich with the top half the bun. Repeat to make the second bun.