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