In a large bowl, whisk together the turmeric, cayenne, 1 teaspoon salt and 3 tablespoons of the oil.

Cut the paneer into 1" cubes.

Drop in the cubed of paneer and gently toss.

Let the cubes marinate while for 10 minutes or so while the rest of your ingredients are prepped.

Thaw the spinach in the microwave in a microwave-safe dish - about 5 minutes.

Then puree in a food processor until smooth.

Heat a skillet over medium heat, and add add the paneer as the pan warms. Be patient. Let the paneer brown - about 2 minutes. Flipped lightly and fry for another minute.

Remove the paneer from the pan and set aside.

Add the remaining 1 1/2 tablespoons oil to the pan. Add the onions, ginger, garlic and chile.

Saute the mixture until it starts to turn a brownish color. This will take 10 to 15 minutes. If the mixture gets dry, add a couple of tablespoons of water to prevent from burning.

Add the garam masala, coriander and cumin. Add a little water to keep the spices from burning. Cook, stirring often.

The spices will get sweeter - about 3 to 5 minutes.

Add the spinach and stir well, incorporating the spiced onion mixture into the spinach. Add a little salt and 1/2 cup of water, stir, and cook about 5 minutes with the lid off. You want the water to burn off.

Turn the heat off. Add the yogurt, a little at a time to keep it from curdling.

Once the yogurt is fully absorbed and mixed well, add the paneer.

Turn the heat back on, cover and cook until everything is warmed through, about 5 minutes. Serve and enjoy!