(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Heat 1tbsp oil in a large saucepan. Add the onion, garlic and ginger and cook for 10mins until softened. Add the spice paste and cook for 2mins until aromatic. Add the tomatoes, aubergine and pepper and cook for 20mins until softened. Season to taste with sea salt and black pepper.
Heat the remaining 1tbsp oil in a large frying pan and fry the paneer cubes for 2-3mins until golden. Mix into the tomato curry along with the Elmlea Single.
Serve with rice and sprinkled with coriander and flaked almonds.