Fry the paneer cubes in 1 tbsp of oil in a non-stick frying pan until golden. Scoop out and drain on kitchen paper, then add the chopped onion to the pan with another little splash of oil and fry for 8-10 minutes or until soft and golden. Add the ginger and garlic and cook for 2 minutes. Add the spices and cook for another 2 minutes. Add the coconut milk and simmer for 10 minutes. Cool, then stir in the paneer, beans, asparagus and peas and tip into a pie dish.