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1
Cut the paneer into even, two-centimetre by one-centimetre cubes. Marinate them in the turmeric powder, half the chilli powder and half a teaspoon of salt.
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2
In the meantime, microwave cook the frozen spinach for five minutes until thoroughly defrosted. Add in the green chillies and puree it to a smooth paste with a hand blender.
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3
Now heat the oil in a thick bottomed frying pan over a high flame. When it is hot, fry the paneer pieces until pale brown on two opposite sides. Remove from the oil, draining them carefully.
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4
Now add the onion, garlic and ginger into the same oil and fry until they are a pale toffee brown.
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5
Then add all the spice powders, apart from the garam masala. Stir vigorously for about 10 minutes on a high heat until the pungent, individual smell of the masalas changes to a more blended aroma.
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6
Now mix in the pureed spinach evenly, adding salt to taste. Lower the flame to a gentle simmer and let the spices work their magic through the spinach for five minutes.
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7
Finally stir in the garam masala, the paneer cubes and the lemon juice. Let the ingredients simmer together for another five minutes and serve hot. As a final tip, this tastes much better if it's left sitting in the fridge for a couple of hours before being reheated.
