Paneer, chickpea and vegetable curry

Eat oil in a medium saucepan over high heat; shallow-fry 4 curry leaf sprigs for 10 seconds or until crisp. Drain on a paper towel. 

Warm half the extra oil in a large pot over high heat.

Cook onion, garlic and ginger, stirring, until onion softens. Add curry paste and remaining curry leaves; cook, stirring, for 1 minute or until fragrant. 

Add chickpeas, tomatoes and the water; bring to the boil. Reduce heat; simmer, covered, for 5 minutes.

Cut the paneer into 3cm pieces. Heat remaining oil in a large frying pan over medium heat; cook paneer, turning, until browned all over. Remove from the pan; cool. 

Roughly crumble the paneer. Add beans and cream to curry; cook for 5 minutes or until the beans are tender. 

Stir in the paneer; cook until heated through. Serve topped with fried curry leaves