1 Heat 2 tablespoons butter in a frying pan and fry the paneer until golden brown. Remove and set aside.
2 Heat the remaining butter in the pan and cook the onions, garlic and ginger until golden brown.
3 Stir in the spices, then add the spinach. Cover and cook gently for 10 minutes.
4 Add most of the cream (reserve 4 tablespoons) and the paneer and simmer for a further 5 minutes.
5 Season to taste with salt and serve drizzled with the rest of the cream.