If your paneer isn’t already diced, cut it into 1.5cm sized cubes.

Heat some oil in a large pan, then cook the diced onion over a medium-high heat for about 5-6 minutes, until it starts to soften.

Add in the curry powder, garlic paste and ginger paste, then cook for a minute to release the flavours.

Pour in the tin of chopped tomatoes and the milk. Stir well then bring it to a simmer.

Add in the diced paneer, chickpeas, and baby spinach. The spinach will look like a lot, but it will quickly wilt.

Simmer for 5 minutes, then taste for seasoning, it will need a little salt and black pepper.

Dish it up with basmati rice and naan breads.