(Makes 2 portions)
Dice 1 onion and gently fry in a pan until soft with 1 tsp on sunflower oil. Meanwhile and 1 tbsp of madras curry paste and cook for another 3 minutes. Drain 1 400g can of chick peas and add the pan along with 1 400g tin of tomatoes and simmer for 10 minutes. Stir in 1 tbsp of natural yogurt and cook for another 1 minute. Turn off the heat and add 100g of paneer cheese cut into cubes and serve.