Place the ghee in a very large cast iron skillet, pan or wok over a low-medium heat. Add the spring onion and leek greens, and cook for 2-3 minutes or until verdant green and fragrant. Add the ginger, capsicums and carrot and cook until soft – an additional 10 or so minutes. Add water whenever the vegetables are sticking and you sense they need it.

Add the tinned tomatoes and spices and stir to combine. Top with the 1-2 cups of water, stir and place a lid on. Allow to cook for 15-20 minutes until you can pierce the carrot easily with a knife.

Once the vegetables are completely soft and the mixture is fragrant, set aside to cool. Once sufficiently cool, place the mixture in a high-speed food processor and blend until you have a smooth curry gravy.

Combine all the spices (except for the cardamom seeds) for the curry paste in a bowl. Add the lemon juice and tomato paste and stir to form a paste. Add some water or some of the curry sauce base if it’s feeling thick or dry.

While you’re waiting for the curry base to cool, wash and reheat the large skillet or wok and return it to the heat. Preheat really well, then add a scant amount of oil and fry your cubes of paneer until golden on all sides. Remove from the skillet and set aside.

Add 1-2 tablespoons more oil or ghee to the skillet and place over a medium heat. Add the cardamom seeds to the hot oil and cook for a few minutes until fragrant. Add the spice paste and fry off for a minute or two until fragrant.

Once the mixture is fragrant, add all the curry base and stir thoroughly to combine.

Add the cream or milk as you see fit, then finish with the paneer cubes. Taste the curry for seasoning, then cook for a few minutes longer until the paneer is warmed through before serving.