Heat oil in a pan and saute chopped onion till it turns pink in colour.
Add tomato paste and mix well.
Add paneer pieces and all the dry masala. Cook for 10-15 minutes.
Just before serving, heat the curry a pan and add cream. Serve with chapatti or naan.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.