Soften the shallots in hot oil until they lose their bite, then add the paneer cubes and fry for about 4 minutes until they are golden and crunchy.

Stir in the tamarind paste and a good pinch of salt, cooking for another minute until the paneer is glazed, then remove from the heat to cool slightly.

Peel the mangoes and slice the flesh into thin wedges, then toss them into a large bowl with the salad leaves, mint, and cilantro.

Bash the green chile and ginger in a mortar until they form a smooth paste, then whisk with the lime juice, honey, remaining oil, and salt to create a punchy dressing.

Fold the warm, glazed paneer and the dressing into the mango and greens just before you are ready to eat to keep the leaves crisp.