Place the spinach in a colander. Pour over boiling water. Drain well and cool slightly. Squeeze out excess water in a tea towel. Roughly chop.

Make holes in the paneer and fold in the turmeric and chilli powder.

Add 1 tbsp oil to a frying pan over a moderate heat. Fry the paneer for 5 minutes, until golden brown and crispy on the outside. Set aside on a plate.

Lower the heat, add 1tbsp oil, add the ginger, garlic, cumin and coriander. Cook for 1-2 minutes until fragrant and golden.

Add the spinach, yoghurt, salt, fried panner and lemon juice. Cook for 3-4 minutes.

Serve with rice, naan or both! Garnish with parsley.