Paneer with Red Cape Curry Paste
This is the novice (or time-starved) cook's best, best friend!
It takes minutes to make; very few ingredients and it is almost impossible to get wrong. The only 'caution-point' is to not boil the Paneer - if you're going to keep it hot for a while, make sure it does not overheat (the Paneer goes super-chewy - most unattractive!).