Gently heat the sesame oil in a frying pan and fry the paneer until just golden on each side.
Remove and saute the onion and garlic in the remaining oil, until soft. Add to the paneer.
Fry the cumin seeds until just popping and add the paprika, garam masala and turmeric and just heat gently taking care not to burn the spices. Remove from heat.
Add the paneer, green beans, onion and garlic back to the pan along with the ginger, curry paste, tomato puree and coconut milk. Stir well and heat gently for 15-20 minutes, ensuring the sauce doesn't stick to the bottom.
When the curry is nicely blended and beginning to thicken, add the coriander. Stir well.
Serve and sprinkle with mint.