Step 1

Melt half the butter in a large, deep frying pan over medium heat. Cook paneer for 1 to 2 minutes each side or until lightly browned. Transfer to a plate.

Step 2

Melt remaining butter in pan over medium heat. Add onion. Cook, stirring, for 5 minutes or until golden. Reduce heat to low. Add garlic, curry paste, turmeric, fennel and cinnamon. Cook, stirring, for 30 seconds or until fragrant. Add tomatoes and stock. Bring to the boil. Reduce heat to low. Simmer for 15 minutes or until thickened. Stir in spinach and coriander. Cook for 3 minutes or until spinach wilts.

Step 3

Return paneer to pan. Cook for 1 to 2 minutes or until heated through. Top with extra coriander. Serve with yoghurt and warm naan.