1.
Fry the paneer in oil until browned and crisp. You might need to do this in batches. Drain an kitchen paper and set aside.
2.
Fry the onion and cumin seeds in the same pan. When the onions have softened, add the garlic and ginger and cook for a further 2 minutes.
3.
Add the almonds, turmeric, coriander, fenugreek, chilli, sugar, cream, tomato paste and vegetable stock in the pan. Stir all the ingredients and let it bubble for 5 minutes.
4.
Once the sauce has come together, add the paneer and let it heat through. Serve immediately with rice, naan or roti.
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