We're vegetarians and I mostly use Paneer & veg in my currys.
The veg being:Peas,sweetcorn,chickpeas,chopped spring onion and a few pinches of mustard and cumin seeds.
I start off by lightly deep-frying the paneer then set it to one side,while boiling the veg for 5 minutes.
Just before I cook the main curry,I then take a frying pan and cook the Paneer ,veg and add a sprinkling of spice mix/curry powder.
Cooked Paneer soon goes hard after it's been cooked,so it's best used immediately in the curry after the final fry.
I've tried so many variations of veg,quorn,tofu etc, over the years,but this is the one I'm sticking too.