Method:

1. In a mortar and pestle, combine coriander seeds and cumin seeds and pound to breakdown.
2. In a food processor combine chilli, ginger, garlic and red onion and blitz into a chunky paste.
3. Heat olive oil in a wok over high heat. Add pounded coriander and cumin seeds and fry off for approximately 1 minute until aromatic. Add chilli/onion paste and fry off, stirring continuously for approximately 5 minutes until slightly darkened in colour. Add tomato puree and powdered spices, stir to combine. Cook sauce down for a further 7-10 minutes until it deepens in colour and there is no longer any steam rising from the wok. Add thawed spinach, combine well and warm through.
4. Transfer sauce to a blender and add vegetable stock. Blitz on high to reach a smoother consistency.
5. Transfer back to wok over a medium-high heat. Add paneer and allow cheese to warm through, approximately 2-3 minutes.
6. Serve with cauliflower rice or steamed basmati.

Our friends at Wine Selectors suggest pairing this dish with a Grenache Shiraz Mataro.