Heat 1cm oil in a large frying pan
and fry the paneer in batches until
golden brown – watch out as the oil
spits. Scoop it on to kitchen paper.
Heat 1 tbsp oil in a frying pan and
gently fry the coriander seeds,
ginger, chilli and onion for about 8-
10 minutes until golden. Tip in the
tomatoes and cook for another 5
minutes until they start to soften.
Add the other spices and honey,
stir and simmer for a few minutes.
Tip the paneer into the sauce and
stir. Simmer for a few minutes, then
add the chopped coriander and
shredded ginger. Serve sprinkled
with peppers and spring onions.