Step 1

Heat 2 tablespoons of the oil in a saucepan over a medium heat. Add the paneer and fry for 5 minutes, stirring occasionally. You want to colour the paneer as much as possible.

Step 2

Put the spinach leaves and 150ml/5fl oz of water into a blender and whiz to a smooth paste – it should resemble a green shake. Add a splash more water if needed.

Step 3

Take the paneer out of the pan with a slotted spoon and set aside. Add the remaining tablespoon of oil and the garlic to the pan and cook for 1 minute, until the garlic is light brown.

Step 4

Add the green mixture, along with the cumin seeds, chilli flakes and salt, and cook on a medium heat for 5 minutes, or until some the water from around the edge has reduced and the mixture has thickened.

Step 5

Add the paneer to the pan and mix well, making sure all the cheese is covered in green. Pop a lid on the pan and leave on a low heat while you make the rolls.

Step 6

For the kati rolls, put a small frying pan over a high heat and add a good glug of oil, enough to at least cover the base.

Step 7

Put the eggs onto a plate with the salt and lightly whisk – the plate needs to be flat enough to be able to dunk the tortillas.

Step 8

Dip a tortilla into the egg mixture, making sure to cover it all over. Get it straight into the frying pan. The oil should be hot enough to really create a sizzle. Cook for 30 seconds, then turn it over and cook on the other side.

Step 9

Cook the other three tortillas the same way.

Step 10

To serve, take a hot crispy tortilla, add the paneer mixture in the centre and roll up. Not like a burrito, but the way a kid would make a roll for the first time. If you don’t have cheese falling out the other end, you’re doing it wrong!