Heat the vegetable oil on a high heat in a pan, and cook the paneer for 5 minutes or until golden brown, and set aside. This is if you want your paneer slightly crispy/chewy, if you want it soft; add it in at stage 6.
Adding a little more vegetable oil if necessary, and lower the heat, cook the onions, garlic and ginger covered for about 5 minutes.
Meanwhile remove the tomatoes from the hot water, peel and quarter them. Add to the onions with the cardamom, garam masala and ground coriander and cook (lid off) for 5 minutes, stirring occasionally.
Pour into a food processor with 300ml water, sugar and blend until smooth. Return to the pan with 2 bay leaves, and cook on a medium/high heat for 15 minutes.
Add the cream and cook for another 10 minutes, stirring occasionally.
Add the reserved paneer and cook for a further five minutes. Season to taste with salt and pepper, and serve with some chopped fresh coriander.
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