Method

Combine mustard seeds, cumin seeds, turmeric, chilli powder and extra virgin olive oil in a large bowl.

Drizzle paneer, capsicums, tomatoes and onion with spice mixture; toss gently to coat. Season well. Stand for 10 minutes.

Cook paneer on a heated grill plate (or grill pan or barbecue) for 2 minutes each side or until grill marks appear. Transfer to a plate. Cook tomatoes on grill plate for 4 minutes, turning regularly. Add onion and capsicums; cook for 5 minutes, turning regularly, or until all vegetables are tender and grill marks appear.

Toss curry leaf sprigs in any remaining spice oil; cook on heated grill plate until crisp. Serve paneer and vegetables topped with curry leaves and with roti and yoghurt.