Mix the flour and sesame in a bowl and create a trough. Stir the yeast, sugar and water into the trough to create a thin paste and dust with a little flour. Set aside until the paste begins to froth (approx. 30 mins.). Add approx. 1 1/2 tbsp of ghee, water and salt and knead to a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size. Divide the dough into 4 portions, roll out by hand into ovals approx. 5 mm thick. Coat the flatbreads with the remaining ghee and sprinkle with a few sesame seeds.
Bake for approx. 15 mins. in the centre of an oven preheated to 220°C.
Heat the ghee in a frying pan. Reduce the heat, add the curry and all the ingredients up to and including cinnamon and cook over a low heat for approx. 3 mins., stirring. Add the pepper, aubergine and onion and sauté for approx. 10 mins. Add the tomatoes and briefly continue to sauté. Pour in the stock, bring to the boil, reduce the heat, cover and simmer for approx 25 mins. Add the paneer, simmer for about another 5 mins., season. Stir in the coriander.