A recipe from Diane Seed’s ” Favourite Indian Food”
Heat the oil and fry the paneer until golden brown then drain on kitchen paper. Put on a plate and pour over the yoghurt.
Heat the vegetable oil and fry the onions until soft. Stir in the ground spices and after a few minutes the tomatoes and salt to taste. Add a little water if the sauce seems dry. Simmer for 10 minutes.
Add the cream and heat gently. Spoon in the paneer and the yoghurt. Sprinkle with fresh coriander before serving.