Heat a large frying pan with vegetable oil. Sauté the onion, garlic, ginger, chilli, turmeric, cumin and coriander together for about 10 minutes covered. Add the chopped tomatoes and cover. Bring to the boil and simmer for 5 minutes. Taste and adjust seasoning. Pre-heat the oven to 220°C/ 425°F/ Gas Mark 7.
Sprinkle some ground coriander over the flatbread. Spread the curry sauce over the bread and top with paneer. Bake for 10 minutes or until the cheese has melted. To serve the Denise Phillips way, garnish with sprigs of fresh coriander.
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