Paneer curry and roti recipe
 Romy's sweet and tangy paneer curry is so easy to make that you'll have plenty of time to whip up some quick roti to enjoy alongside. 150g/5½oz plain flour, plus extra for rollinggenerous pinch fine sea salt1 tsp sunflower oil 150g/5½oz plain flour, plus extra for rolling generous pinch fine sea salt 1 tsp sunflower oil 225g/8oz block paneer, cut into 2cm/¾in cubes1 tsp sunflower oil ½ tsp fennel seeds½ tsp cumin seeds½ tsp yellow mustard seeds 225g/8oz block paneer, cut into 2cm/¾in cubes 1 tsp sunflower oil ½ tsp fennel seeds ½ tsp cumin seeds ½ tsp yellow mustard seeds 2 tbsp sunflower oil1 medium red onion, finely chopped3 garlic cloves, finely grated1 tbsp finely grated fresh ginger½ red chilli, seeds in, finely sliced2 tsp garam masala1 tbsp runny honey2 tbsp dark soy sauce½ small lime, juicefreshly chopped coriander, to serve 2 tbsp sunflower oil 1 medium red onion, finely chopped 3 garlic cloves, finely grated 1 tbsp finely grated fresh ginger ½ red chilli, seeds in, finely sliced 2 tsp garam masala 1 tbsp runny honey 2 tbsp dark soy sauce ½ small lime, juice freshly chopped coriander, to serve Method To make the roti, put the flour and salt into a bowl. Make a well in the centre. Place 4 tablespoons of luke-warm water and the oil into the middle. Mix the liquid into the flour until dough forms – you may need to add a little extra water. Turn onto a floured board and knead for 3–4 minutes, or until smooth and elastic. Cover with a clean tea towel and leave to stand for 20–30 minutes.Divide the dough in half and roll into balls. Roll each out on a very lightly floured surface into a circle around 3mm/⅛in thick. Heat a medium frying pan over a high heat. Cook the roti, one at time, for about 30 seconds on one side and a minute on the other, until lightly toasted. Turn onto the first side again and cook for 20–30 seconds, pressing lightly with a spatula. Keep warm in a clean cloth while the second roti is cooked.Mix the paneer with the oil, fennel, cumin and mustard seeds in a bowl. Heat a frying pan over a medium heat, add the paneer and cook for 2 minutes, turning regularly until golden-brown. Set aside.To make the sauce, heat 1 tablespoon of the oil in a medium non-stick frying pan and gently fry the onion for 5 minutes, or until softened, stirring regularly. Add the remaining oil, garlic, ginger, chilli and garam masala and cook for 2 minutes, stirring. Add the honey and soy sauce into the pan with the onion, add 6 tablespoons cold water and cook for 1–2 minutes, stirring constantly until the onion is soft and sticky.Tip the spiced paneer into the sauce and gently warm through for 1–2 minutes, stirring gently. Squeeze over the lime juice, scatter with freshly chopped coriander and serve with the warm roti. To make the roti, put the flour and salt into a bowl. Make a well in the centre. Place 4 tablespoons of luke-warm water and the oil into the middle. Mix the liquid into the flour until dough forms – you may need to add a little extra water. Turn onto a floured board and knead for 3–4 minutes, or until smooth and elastic. Cover with a clean tea towel and leave to stand for 20–30 minutes. To make the roti, put the flour and salt into a bowl. Make a well in the centre. Place 4 tablespoons of luke-warm water and the oil into the middle. Mix the liquid into the flour until dough forms – you may need to add a little extra water. Turn onto a floured board and knead for 3–4 minutes, or until smooth and elastic. Cover with a clean tea towel and leave to stand for 20–30 minutes. Divide the dough in half and roll into balls. Roll each out on a very lightly floured surface into a circle around 3mm/⅛in thick. Heat a medium frying pan over a high heat. Cook the roti, one at time, for about 30 seconds on one side and a minute on the other, until lightly toasted. Turn onto the first side again and cook for 20–30 seconds, pressing lightly with a spatula. Keep warm in a clean cloth while the second roti is cooked. Divide the dough in half and roll into balls. Roll each out on a very lightly floured surface into a circle around 3mm/⅛in thick. Heat a medium frying pan over a high heat. Cook the roti, one at time, for about 30 seconds on one side and a minute on the other, until lightly toasted. Turn onto the first side again and cook for 20–30 seconds, pressing lightly with a spatula. Keep warm in a clean cloth while the second roti is cooked. Mix the paneer with the oil, fennel, cumin and mustard seeds in a bowl. Heat a frying pan over a medium heat, add the paneer and cook for 2 minutes, turning regularly until golden-brown. Set aside. Mix the paneer with the oil, fennel, cumin and mustard seeds in a bowl. Heat a frying pan over a medium heat, add the paneer and cook for 2 minutes, turning regularly until golden-brown. Set aside. To make the sauce, heat 1 tablespoon of the oil in a medium non-stick frying pan and gently fry the onion for 5 minutes, or until softened, stirring regularly. Add the remaining oil, garlic, ginger, chilli and garam masala and cook for 2 minutes, stirring. Add the honey and soy sauce into the pan with the onion, add 6 tablespoons cold water and cook for 1–2 minutes, stirring constantly until the onion is soft and sticky. To make the sauce, heat 1 tablespoon of the oil in a medium non-stick frying pan and gently fry the onion for 5 minutes, or until softened, stirring regularly. Add the remaining oil, garlic, ginger, chilli and garam masala and cook for 2 minutes, stirring. Add the honey and soy sauce into the pan with the onion, add 6 tablespoons cold water and cook for 1–2 minutes, stirring constantly until the onion is soft and sticky. Tip the spiced paneer into the sauce and gently warm through for 1–2 minutes, stirring gently. Squeeze over the lime juice, scatter with freshly chopped coriander and serve with the warm roti. Tip the spiced paneer into the sauce and gently warm through for 1–2 minutes, stirring gently. Squeeze over the lime juice, scatter with freshly chopped coriander and serve with the warm roti. Recipe tips It’s not essential, but it helps if you have 20 minutes or so to let the roti stand before cooking. You can do this while you make the paneer curry.