Paneer is a personal favourite so I wasn't turning this page in a hurry.
Firstly, the onion and garlic was chopped and added to a pan of hot coconut oil to gently fry on a medium heat. Meanwhile, the green beans were topped and tailed and chopped in half.
Cumin, turmeric, chilli powder and dried coriander were added to the pan and fried with the onions and garlic. Chopped salad tomatoes and ginger were added in next for another few minutes before the green beans, honey and lemon juice were thrown in too and coated with the spices.
To prevent the veg drying out, I splashed a bit of cold water in which also helps cook the beans a little quicker.
Once everything is thoroughly covered in spices and the water has mostly evaporated, add in the chilli and paneer cubes to coat with the tomato and spices. Season well with salt and pepper and serve with rice or flatbread if you fancy something extra.
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