Sticky Spiced Mango Glazed Paneer Tacos

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

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.

Transfer the tortillas to your serving plates and spread over the mayonnaise (see pantry for amount). 

Top with the baby leaf salad and sticky paneer. Sprinkle over the lime zest.

Serve with your chips and lime wedges alongside for squeezing over. TIP: Tacos are best enjoyed eaten by hand - tuck in the end of the tortillas and get stuck in!