If you’ve never tried paneer then prepare to be pleasantly surprised. It’s a solid, neutral-tasting Indian cheese which carries flavour really well. It’s usually on the menus of the famous Brick Lane curry houses but not cooked the way I’d have it at home. Here I’ve coated paneer cubes in a light, spiced batter, then fried them until golden before simmering gently in a flavourful tomato, spring onion and pepper sauce. The dish is a great showcase for the aromatic Bengali five-spice mix panc