Take your leafy greens (I used cavolo nero) rip out the stalks and rip/cut into pieces into a colander. In a sink rinse with cold water and then pour over the boiling water so it wilts. Sit and rest.

Boil your kettle again. Add the tomatoes, cauliflower and garam masala to the onions and cook for 2 mins.

Mix your veg stock cube into about 400ml of the boiled water and add to pan. Along with chilli (I added a teaspoon) and a squeeze of tomato paste. Then cook with lid on at a medium heat for 10 mins.

While this is cooking squeeze all the water out of your leafy greens and chop.

Finely chop the coriander and paneer into small chunks. Then add your coriander and leafy greens to the pan, turn the heat down. Add more water if not feeling said enough.

Heat up some oil in another pan for your paneer. Fry and turn your paneer until lightly golden. Then it’s all ready so add altogether and serve

I finish off with these crispy onions but you could just garnish with a bit of coriander