1 cup cherry tomatoes (optional but a great addition)
1 cup natural yoghurt
400g paneer, cubed
½ cup vegetable stock
fresh coriander to serve
Heat oil in a non-stick heavy based saucepan until melted; add onion and garlic and sauté for 5 minutes. While this is cooking, place macadamias into a mortar and crush until quite smooth and buttery with a pestle (you can leave the nuts quite chunky for added texture).
Add all spices, salt and macadamia paste to the pan and cook stirring for a further minute until fragrant.
Add stock, cherry tomatoes and crushed tomatoes and simmer on low for 15 minutes.
Meanwhile, in another non-stick fry-pan, fry the paneer cubes until golden on both sides and set aside.
After 15 minutes, stir in natural yoghurt and cook for another 5 minutes.
Serve in a large bowl and top with golden paneer cubes and fresh coriander.