Gently braise onion in melted coconut oil for 1-2 minutes

Add chilli, spices and tomato*, leave to simmer for a further 2-3 minutes, stirring regularly

In a separate pan, wilt spinach in filtered water

Add spinach and liquid to spice mix, mix well

Then add chopped paneer, matcha powder (if using), stir and allow to absorb flavours for a few minutes

To make roti, combine all dry ingredients in a mixing bowl

Create a well in the centre and add water and olive oil, mix until it forms a dough like consistency

Divide into 3-4 equal portions and place on a floured rolling board, roll flat

Cook on a non-oiled non-stick pan for approx. 2 minutes per side

Serve curry with roti, brown rice and/or greek style yogurt