Start with the filling. Chop onions and garlic.

Put 2 tablespoons olive oil in a deep pan. Add onions and garlic. Sautee on a medium heat until the onions are soft, stirring occasionally to prevent burning.

While the onions are sauteeing, start the dough. Mix 1 cup warm water, 1 teaspoon salt, and 1 ½ teaspoons yeast in a large bowl. Wait for the yeast to react (bubble).

Add 1 ½ teaspoons salt, ⅓ cup olive oil, and 1 teaspoon curry powder to the water, sugar, and yeast mix. Mix.

Add 3 cups of flour to the dough mix. Stir until the dough holds together and is not sticky on the outside.

Return to the onions and garlic. Add 1 tablespoon of flour and 1 tablespoon of curry powder. Stir constantly for 2 minutes.

Add 1 cup of coconut milk, 1 teaspoon salt, and 1 teaspoon cumin. Stir.

Let the filling mixture simmer and stir occasionally until it is thick. Add salt, pepper, and curry to taste if desired.

Remove the filling from heat (or let simmer on low heat if it is still not thick enough).

Place the dough on a lightly floured surface and knead for 4-5 minutes, or until the dough sticks together in one ball, adding more flour as needed.

Lightly flour a rolling pin. Roll out the dough into a 9x13 rectangle.

Cut the paneer into small cubes. Add the paneer to the filling and stir.

Layer the paneer filling mixture onto the dough. Cover the middle section of the dough with about a ¼ inch of filling.

Carefully roll the dough. Pinch the ends to avoid overflowing.

Using a serrated blade, slice the dough and place each slice in a greased 9x13 pan.

Cover with a thin cloth and let rise for 1 hour.

If desired, shred one cup of sharp cheddar and sprinkled it on top of the rolls.

Bake at 425° for 30 minutes or until the tops of the rolls are browned.