In a heavy base saucepan, heat the oil, fry the seeds (cumin, mustard and caraway) for 2 minutes, then bring in the coriander stems, onions, ground spices, stir to coat and let brown for 5 minutes.
Pour in the lentils and stock, bring to a simmer, with the lid on and let cook for 15 minutes, stirring regularly to ensure lentils don’t stick to the bottom.
Pour in the coconut milk and add the paneer dices, stir and let simmer for a further 10 minutes, without the lid on, to let the excess of liquid evaporate a bit.
Serve the curry warm and topped with the coriander leaves.