Heat the oil or ghee in a pan over a medium heat, then add the panch phoron, ginger and garlic and cook for a minute. Add the onion and green chillies and cook for six minutes. Stir occasionally so that the onion doesn’t burn.
Add the tomatoes and cook for another three minutes over a high heat, then lower the heat and add the salt, spices, methi, yogurt and 150ml water. Stir through and cook for two minutes.
Finally, add the paneer and cook on a low heat for 10 minutes. Serve with rice or roti.