Step 1

Place paneer in a bowl and toss with 1/2 teaspoon curry powder and season with salt.

Step 2

Heat 1 tablespoon oil in a frypan over medium heat. Cook the paneer, turning, for 2-3 minutes until pale golden. Drain on paper towel and set aside. Add another 1 tablespoon oil to the pan and cook the onion for 3-4 minutes until softened. Add capsicum and garlic, and cook, tossing occasionally, for 2-3 minutes, then add the lentils and remaining 1/2 tsp curry powder. Cook for a further 1-2 minutes, season and stir until warmed through and combined. Remove from heat and set aside to cool slightly.

Step 3

To make the dressing, combine the chutney, vinegar and remaining 2 tbs oil, then season to taste.

Step 4

Combine the warm lentil mixture with spinach leaves and paneer, drizzle over dressing and serve with naan and yoghurt.