Use leftovers to make paneer kebabs. Thread the cubes on skewers with peppers, brush with curry paste and grill until golden.
Garnish with fresh mint and serve with with: basmati rice, mango chutney and yogurt
Mix the tomato paste, curry paste, honey and 250ml of water until well blended. Set aside.
Over a medium heat, pan-fry the paneer cubes in butter for 4 minutes, urning them half way through, until golden.
Add the chickpeas and curry sauce to the pan, then simmer for 5 minutes. Finally, add the spinach and simmer for 1 minute, until just wilted. Then serve.