Cut each block of paneer into 12 cubes. Deseed and roughly chop the peppers. Scrape both into a mixing bowl. Add the oil and curry paste. Mix to coat the cheese and peppers in the paste.

Get a large frying pan over a high heat. Tip in the paneer and peppers along with all the oil and paste. Spread out in the pan and fry for 5 mins, turning everything regularly with a spatula, until the paneer is crisp on all sides.

Meanwhile, make a quick raita. Dollop the yogurt into a small bowl and tear in half the mint leaves. Coarsely grate in the cucumber, then peel and finely grate in the garlic. Season with salt and black pepper and stir.

Take the paneer off the heat when ready. Warm the chapattis or rotis in the microwave following the packet instructions and put two on each plate. Spoon over the tikka paneer and peppers, then dollop over some raita and mango chutney. Tear over the remaining mint leaves to finish.