Step 1

In a medium bowl, whisk together the turmeric, cayenne, salt, and oil.  Drop in the cubes of paneer and toss to coat with the spice mixture.  Let this marinate for a few minutes while prepping the rest of the ingredients.

Step 2

Cook the spinach in a microwave-safe dish, either according to package directions (if frozen) or microwaved for a few minutes with a few tablespoons of water (if fresh).  Drain the spinach, squeezing out all excess moisture with a kitchen towel, and chop finely.

Step 3

Place a large nonstick skillet over medium heat.  Add the paneer as the pan warms.  After a few minutes, flip the paneer; each piece should be golden brown on one side.  Fry for another few minutes, then remove the paneer from the skillet with a slotted spoon, leaving the oil in the pan.

Step 4

Add the onions, garlic, and ginger to the remaining oil.  Saute this mixture for several minutes until dark brown – about 15 minutes.  If the mixture starts to dry out, add a few tablespoons of water.

Step 5

Add in the garam masala, coriander, and cumin.  Sprinkle a little water in to keep the spices from burning.  Cook for about 5 minutes, until fragrant, stirring frequently.

Step 6

Add the spinach and stir well.  Add a little salt to taste, a quarter cup of water, and cook for 5 minutes.

Step 7

Turn off the to low and stir in the yogurt.  Once the yogurt is mixed with the spinach, add the paneer.  Cover and cook until everything is warmed through.