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1
Mix together the curry paste and sunflower oil in a shallow dish.
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2
Add the paneer and turn to coat in the mixture, then set aside to marinate for one hour
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3
Preheat the oven to 180C/350F/gas 4 and lightly grease a large baking sheet with oil.
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4
Using a slotted spoon, remove the paneer from the marinade and put it on the baking sheet.
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5
Add the chickpeas to the marinade and turn until coated, then transfer to the baking sheet.
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6
Roast the paneer and chickpeas for 20-25 minutes, turning occasionally, until the paneer is golden and the chickpeas are slightly crisp
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7
Meanwhile, put the naan bread on a baking sheet and bake for 5-8 minutes until crisp.
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8
Leave to cool, then break into bite-sized pieces
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9
Put the tomatoes, cucumber, onion and fennel in a bowl, add half of the lime juice and season with salt and pepper.
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10
Toss well
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11
Heat 5cm/2in of the sunflower oil in a wide saucepan over a medium-high heat until it reaches 190C/375F.
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12
A cube of bread will turn golden in 20 seconds when dropped into the oil.
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13
Cook the poppadoms, one at a time, for 2-3 seconds each, holding them under the oil with a spatula until puffed up and crisp.
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14
Drain on kitchen paper
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15
Mix together the yogurt, garlic and remaining lime juice in a bowl.
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16
Season with salt and pepper, then sprinkle with the cumin seeds
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17
Put one poppadom on each of four plates and top with the tomato salad.
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18
Scatter the chickpeas and naan bread over the salad, then top with the paneer and a large spoonful of the yogurt mixture.
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19
Sprinkle with a few mint leaves and serve
