Mix together the Greek yogurt and tandoori masala powder or paste in a large bowl, then add the paneer strips and toss to coat. Cover and leave to marinate for at least 1 hr, or overnight.

To make the green chutney, toss all the ingredients, plus 3 tbsp water, in a food processor and blend until you have a smooth paste – add a splash more water if it’s too thick. Will keep chilled in an airtight container for three days or frozen for three months. Defrost fully in the fridge overnight.

To make the naan, mix the flour, yogurt and nigella seeds with 1/4 tsp salt in a large bowl until well combined. Split the dough into 6-8 balls, then roll each out to about 2cm thick on a generously floured surface.

Heat a frying pan over a medium heat and dry-fry the naan for 2 mins until bubbles form and they begin to brown. Flip and cook the other side for 2-3 mins. Keep warm in a low oven or set aside until needed. Will keep frozen for up to three months. Defrost fully in the fridge and warm in a low oven or toaster before serving. Drizzle with a little melted butter or ghee before serving.

Heat the grill to the highest setting. Put the paneer strips on a baking tray and grill for 5-6 mins on each side, until they start to brown. Alternatively, roast in the baking tray when cooking the vegetable traybake (below). Toss with the roasted veg, then serve with the green chutney and naan.